Roasted Potato Salad

Hey hey mamas!!!

Did you catch yesterdays post? I am in full force getting ready for "school" to start in October and it means simplifying life a bit. Getting some meals in the freezer and my wardrobe ready for Fall.

My wellness challenge took a back seat because of two sick babes but we are back at it, second day with 4 miles under my belt before 10am. It's funny that I needed a reminder but damn I feel good when I work out in the morning, even if it's simply a walk with the girls or jog on the treadmill. Shoving that screen time guilt in the face and getting some me time (and blog time) in every day. Someone asked me how I am able to push the guilt aside and my answer was that it is work and not always possible buttttt what helps is making plans for the girls in the afternoon. Z gets her screen time while Ami naps and we always have either a play date or park visit or even simply a picnic planned.

Today it's the aquarium, tomorrow a pool date and next week the zoo. They don't have to be big items but it helps that I know we'll be having "kid time" later.

Now let's talk about the important stuff... Are you ready for the weekend??!? Gosh I know it's only Wednesday but this mama is READY. The one thing I am not ready for is the fact that Fall has approached so quickly. Man oh man, summer just flew by.

(little helper turned taste tester)

I have made a few versions of this salad (one with only eggs, one with boiled potatoes) this summer but this is by far my unexpected favorite. Best thing is it tastes better when you make it ahead but can also be served warm (or warmed up!). Perfect to bring along to a BBQ this weekend.


2lbs Baby Potatoes (quartered)

6 hard boiled eggs

3 tbsp olive oil

2 tsp of each: salt, pepper, garlic powder, sweet paprika (more or less to your liking)

green goddess dressing (favorite for dipping veggies & salads)

1 rip avocado

handful of cilantro ( I like to add whole bunch)

1 small red onion

1/2 cup olive oil

1/4 apple cider vinegar

juice of lime


On a baking sheet, toss potatoes with olive oil, garlic, sweet paprika and salt and pepper to taste. Spread in an even layer.

Roast potatoes at 350 30-35 minutes or until potatoes are tender.

Broil potatoes for 5 minutes

In the blender blend all dressing ingredients.

Put cooled potatoes into a large bowl.

Add dressing and toss until coated. S

Season salad with additional salt and pepper to taste and chill until ready to serve or serve warm.

If you want to be all fancy pants, top with chives or cilantro or both!

Well I hope you love this salad as much as we did and that you have some fun plans to end summer with a bang... Or like us you could be taking the three day weekend to hang a gallery wall and finish a house project or two!



#dish #summerdish #potatosalad #roastedpotatosalad #dishes