Roasted Potato Salad With Everything Bagel Seasoning

A crisp-edged twist on the summer classic.
Potato salad appears on summer tables year after year for good reason. Creamy dressing, tangy pickles and tender potatoes are a combination worth returning to. This version keeps everything that makes the classic so satisfying while nudging it in a new direction.
Instead of boiling the potatoes, they are roasted until golden and crisp-edged, giving the salad a deeper flavour and a little more personality. A generous sprinkle of Everything Bagel Seasoning adds a savoury punch of sesame, onion and garlic, turning a simple summer side into something far more memorable.
Like any good potato salad, this one is just as welcome made ahead. A few hours in the refrigerator allows the ingredients to mingle and the flavours to deepen.

Active Time: 35 minutes 
Cook Time: 45 minutes 
Total Time: 1½ hours, plus chilling (optional)
Serves: 8 to 10

Ingredients

• 3 pounds baby potatoes, quartered
• 3 tablespoons olive oil
• 1 teaspoon The Spice Drawer’s Smoky Salmon Seasoning Blend or smoked paprika
• Kosher salt and freshly ground black pepper
• ¾ lbs French green beans, Romano beans or wax beans, trimmed and cut into 2-inch pieces
• 5 large hard-boiled eggs, peeled and coarsely chopped
• 1 cup mayonnaise
• ¼ cup Dijon mustard
• 3 tablespoons pickle brine
• ½ cup finely chopped dill pickles
• 1 cup finely chopped celery (about 3 stalks)
• 1 cup finely chopped red onion
• ¼ cup chopped fresh dill or tarragon
• 3 tablespoons The Spice Drawer’s Everything Bagel Seasoning with Fried Onion, plus more for serving
• ¼ cup chopped fresh chives

Preparation

Step 1: Roast the Potatoes
Heat the oven to 425 degrees. Line a large sheet pan with parchment paper.
Toss the potatoes with the olive oil and Smoky Salmon Seasoning Blend (or smoked paprika), then season generously with salt and several grinds of black pepper. Spread into an even layer and roast, turning once halfway through, until deeply golden and tender, 35 to 40 minutes. Let cool for about 20 minutes. The potatoes can be slightly warm, but no longer steaming, when combined with the dressing.

Step 2: Prepare the Green Beans
Meanwhile, bring a large pot of well-salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 2 to 3 minutes. Transfer immediately to a bowl of ice water to stop the cooking. Drain well and pat dry.

Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard and pickle brine until smooth. Stir in the pickles, celery, red onion and dill (or tarragon). Season with salt and pepper to taste.

Step 4: Assemble the Salad
Add the roasted potatoes, green beans and chopped eggs to the bowl. Sprinkle over the The Spice Drawer’s Everything Bagel Seasoning with Fried Onion and gently fold until everything is evenly coated, taking care not to break up the potatoes too much.
Transfer to a serving platter or bowl and scatter with the chives. Finish with another light sprinkle of The Spice Drawer’s Everything Bagel Seasoning with Fried Onion. Serve slightly warm or chilled. 
The salad will keep, covered and refrigerated, for up to 4 days.