Efrat's Notebook

Roasted Potato Salad with Eggs and Radishes Draft

A potato salad with eggs, radishes and scallions, where I boil the potatoes and then roast them in a hot oven, dressed simply with olive oil, salt and lemon.

After boiling, I give the potatoes a little more time in a hot oven. That way they get a browned, slightly crisp skin and a roasted flavor potato salad usually doesn't have.

  • Prep20 min
  • Cook1 hr 10 min
  • Total1 hr 30 min
  • Makes6 servings
  • KashrutParve

What you need

Amount:6

How I make it

  1. Boil the potatoes in their skins in salted water until almost tender, about 50 minutes.

  2. Preheat the oven to 400-410°F (200-210°C). Move the potatoes to the oven and roast for about 20 minutes.

  3. Cover the eggs with water and bring to a boil. Simmer gently for 7½ minutes, then move to ice water.

  4. Peel the potatoes and cut into ¾-inch (2 cm) cubes.

  5. Peel the eggs, halve each one and chop each half separately.

  6. In a bowl, toss the potatoes, onion, radishes, celery and scallions. Mix in the egg or serve it on the side.

  7. Dress generously with olive oil, salt and black pepper, and finish with a squeeze of lemon juice.

What I've learned

  • I cook the eggs exactly 7½ minutes and move them to ice water, so the yolks come out just right.

Source: ChefEf (chefef.com)