Roasted potato salad with a little kick

This story has absolutely nothing to do with the recipe or potatoes in general, for that matter.  But it does have to do with my cooking, or baking rather.

This weekend I decided to give these Nutella cookies a go (the pin I saw said to exclude the sugar, but I’d go ahead and argue that you need it for the deliciously sweet cookies).  They turned out just blah.  Not too much flavor, you could barely taste the Nutella, and I used almost a full jar for a total of about a dozen cookies.

Sunday morning I was eating one of the cookies for breakfast (don’t judge me) and Peanut was very interested in them.  I offered her a bite of one, and after taking a small piece, she made the funniest face and spit it out.  I laughed and went on with my morning, packing us up for a little shopping spree.  About 5 minutes later Peanut came up and asked me for another cookies (well, she pointed and grunted, but that’s toddler speak for “I want that”).  I told her she didn’t like them but she insisted so I gave her my half of the cookie.  She took it and started walking toward the back wall of the kitchen.  The one that has a big trash can in the corner.

The kid actually thought my cookies were trash.  ha!  I managed to stop her just short of throwing the cookies into the trash can and we all had a good laugh.

This potato salad, on the other hand, is not flavorless or boring.  In fact, it’s anything but.  Though simple (because working until 5, picking up a toddler, and then making a delicious dinner means ya gotta keep it simple), it’s full of flavor and a bit of a kick (if you’re into that sorta thing).

You can just boil the potatoes and I’m sure that they’ll come out just as delicious, but I like the crispiness that you get when you boil them and then roast them for a few minutes in the oven, under the broiler.

Then add some onions, basil, and some cajun-style mayo and you have yourself a perfect side.  I love to serve this with a veggie burger or a hot dog.  My tot likes to dip the potatoes in the extra mayo.

Roasted potato salad with a cajun mayo
Prep time
Cook time
Total time
A simple potato salad with roasted potatoes and cajun mayo
Recipe type: Side dish
Serves: 2
  • 4 medium potatoes (I like to use the red ones)
  • 1 small or half of a large red onion
  • Herbs of your choice (I used scallions, basil, and oregano) - a small bunch of each
  • ½ cup Mayo
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ½ tsp chili powder
  • ¼ tsp pepper
  • ¼ tsp nutmeg
  1. Turn on the oven to about 450 degrees
  2. Boil the potatoes for about 15-20 minutes until they're not raw anymore, but not too soft so they don't fall apart.
  3. While the potatoes are cooking, chop up the onion and herbs and make the mayo by mixing mayo, paprika, cayenne, salt, chili, pepper, and nutmeg together. Leave it in the fridge until ready to use.
  4. Once the potatoes are boiled, drain and cut them into squares then spread on a baking pan with some drizzled olive oil or use a Silpat. Bake the potatoes for about 5 minutes then turn them. Bake for 5 more minutes, shake them up and put them under the broiler for about 5-10 minutes.
  5. Cool, mix in the onion, herbs, and mayo and serve cold.