This potato salad made with roasted potatoes is a whole new world of potato salad awesomeness and you need to try it asap.

A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.

Potato Salad with Roasted Potatoes

Oh, how I love potato salads. I’ve shared so many potato salad recipes here, I really can’t pick a favorite. This one has been in the rotation for over ten years though and it’s definitely one of the recipes I make the most frequently.

Have you tried roasting the potatoes for potato salad? Roasting is a bit of a gamechanger. No mushy potatoes, no overcooked bites, just perfectly tender fluffy potatoes in a tangy dressing.

My favorite add-ins for potato salad are classics with just some hard-boiled eggs, a bit of pickle, and some olives.

I know everyone doesn’t love olives, but trust me here and try them once. I thought I hated them too, but man, they are awesome in potato salad.

The Roasted Potato Salad was requested for a barbeque this past weekend and I was happy for the excuse to make it once again and finally update the photos.

Roasted Potato Salad

The most important thing to keep in mind when roasting the potatoes for this salad is that the potatoes should be tender and lightly browned, but not cooked until crispy.

Normally, when I’m roasting potatoes I want them deeply browned on the edges and super crisp. However, for a potato salad, you’ll want to cool the potatoes completely before mixing them with the dressing.

And crispy deeply roasted potatoes? Unfortunately, while they are AMAZING piping hot, they arenR

Pao De Queijo Brazilian Cheese Bread

Pao De Queijo Brazilian Cheese Bread is a simple and cheesy gluten free bread from Brazil. It’s made with tapioca flour and a mix of Parmesan and Mozzarella cheeses.

One of my favorite things about this recipe is that you make, bake, and then eat them. No yeast. No rising, and no waiting. They also freeze super well to eat on a different day.

They are slightly crispy on the outside and soft, chewy and cheesy on the inside. Pretty much cheesy bread perfection!

Have you ever been to Tucanos? It’s this fantastic Brazilian restaurant that serves Churrasco style. The meat comes around on skewers and you turn your little wooden thingy to green for start the food and red to stop. It. Is. Awesome. Forrizle. Every single year we celebrate Cade’s birthday at Tucanos. It’s tradition.

Anyway, we love taking the kids and letting them experience this Brazilian restaurant. Ok, it’s not the real deal like they have in Brazil, but it’s as good as we are going to get around here. The kids love when the drums come out and everyone sings to Cade. Don’t you just love a good tradition?

They have this bread called Pao de Queijo in Brazil and so, of course, it’s served at Tucanos. I have been tweaking and testing this recipe for years and this is finally IT! I can’t stop popping these little bundles of joy into my mouth!

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Welcome to the weekend, my friends! We’re going to some great weather this weekend (YAY!) and then my younger boys leave for summer camp on Sunday. It’s going to be so quiet around the house next week!

I’m planning to soak up the quiet while we can because we’ll be surrounded by extended family the following week and quiet won’t be happening at all. It’s a fun way to wind up the summer though and I’m looking forward to all of it. 

ON THE BLOG this week: Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you’ve never tasted this awesomeness, you’ve been missing out and I can not recommend it highly enough.

Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance. Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles make a terrific breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce to create this fantastic Mexican Street Corn Pasta Salad. A reader tried this as soon as I shared it this week and this was his rave review: “I have to tell you, this was the most delicious thing I’ve made in years and I make a lot of stuff. I made it exactly to recipe and it was it was out of this world good. I can see why you said you can’t stop eating it! This is going to be my go to summer macaroni salad from now on. It’s so good it’s genius. Thank you for sharing this!”

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner. Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

What I’m CRAVING: The best ever Southern Peach Cobber. I’ve always linked to other people here, but right now? I’m just obsessed with fresh peaches. I tested a peach coffee cake this week and it was AMAZING. I can hardly wait to share that recipe with you!

My FAVORITE THING this week is my pretty file organizer. I needed a way to contain all the files, clipboards, and papers that accumulate on my desk, and this file organizer ha

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

I made this skillet with bacon, but that could be skipped for a vegetarian option; just use a tablespoon or so of oil in its place.

Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

My family loves a hearty hash skillet pretty much any time of day. We eat them often for breakfast, lunch, or dinner. Sausage Hash with Cabbage, Beans, and Potatoes or Corned Beef Hash are terrific ways to use leftovers from the fridge to make a killer meal.

Pork Carnitas Hash is a must make every time we have carnitas in the house. Looking for a vegan option? This Vegan Breakfast Hash looks absolutely delicious too.

Kitchen Tip: This skillet works great for this recipe.

Crispy Breakfast Hash

1. In a large skillet, over medium-high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan.
2. Add the onion to the pan and cook for a few minutes, until it has softened. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and then stir. Press into the bottom of the pan and let cook undisturb

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Roasted Broccoli and Asparagus

Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!

This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.

Edited to add: I published this post 11 years ago just a few days after I started sharing recipes on this website. We aren’t gardening this year, so I’m really looking forward to enjoying the Farmer’s Market near our new home in Ohio!

Roasted Summer Vegetables

• asparagus spears
• Italian zucchini
• yellow or crookneck squash
• broccoli florets
• olive oil
• salt and pepper

Roasted Asparagus, Broccoli and Summer Squash

1. Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
2. Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.