Roasted Potato Salad — The Dish That Made Tom Kowalski Ask for Seconds

Father's Day. Year two of hosting Dad for a meal, and this time I went all in. I invited Dad to my apartment for the day. Just us. Packers don't play in June, so there was no game to anchor the visit — it was just father and son and food. I planned the menu around things Dad loves: bratwurst (grilled on the balcony, simmered in beer first — his method), potato salad (from scratch, with mustard and celery and hard-boiled eggs), and grilled corn with butter and salt. Dad arrived at noon, looked at the grill setup on the balcony, looked at the food prep on the counter, and said, "You've been busy." This is Tom Kowalski enthusiasm. We grilled together. Side by side. He managed the brats, I managed the corn. We drank Miller High Life because that's what you drink when you grill with Tom Kowalski. We didn't talk much. We talked about the weather (warm), the Brewers (bad), the Jeep (needs new tires). Dad topics. Surface topics. But underneath all of it was something we've never said out loud: I'm grateful for you. I learned everything from you. You made me who I am. I said, "Thanks, Dad." He said, "For what?" For everything. "You're welcome, kid." End of conversation. Maximum emotional depth reached for Kowalski men. But it was enough. It was more than enough. The potato salad was the best thing I made. I roasted the potatoes instead of boiling them (a tip from a cooking video), which gave them a slightly crispy edge and a deeper flavor. Dad ate two plates and said, "You should make this for your mother." From Dad, this means: "This is so good I want to share it, but I'm going to frame it as a suggestion for someone else because complimenting directly would be too emotionally forward." I posted the Father's Day spread on Instagram. Caption: "He taught me to grill. I taught myself to make potato salad. We call that progress." 200 likes. The account is at 180 followers now. Kevin says I should post more consistently. He's probably right. Sunday at Babcia's — she didn't cook a big meal this week. She made a simple cold soup and bread. She said she was tired. Mom exchanged a look with me that said: she's slowing down. We didn't discuss it. The Kowalski family processes worry the same way it processes everything: silently.

The brats were great — Dad managed them perfectly, as expected — but it was the potato salad that kept pulling us back to the table. Roasting the potatoes instead of boiling them was a tip I’d picked up from a cooking video, and it genuinely changed everything: crispier edges, more flavor, and a texture that holds up under the mustard dressing instead of going soft and mealy. If you want to make something that earns a “you should make this for your mother” from a man who considers that the highest form of compliment, this is the recipe.

Roasted Potato Salad with Whole-Grain Mustard and Hard-Boiled Eggs

Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 hard-boiled eggs, peeled and roughly chopped
• 3 stalks celery, thinly sliced
• 1/4 cup red onion, finely diced
• 3 tablespoons whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon granulated sugar
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh flat-leaf parsley, chopped (optional)

Instructions

1. Roast the potatoes. Preheat oven to 425°F. Toss potato chunks with 2 tablespoons olive oil, 3/4 teaspoon salt, and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet — don’t crowd them. Roast 30–35 minutes, flipping once halfway through, until the edges are golden brown and slightly crispy. Remove from oven and let cool for 10 minutes.
2. Make the dressing. In a large bowl, whisk together the whole-grain mustard, apple cider vinegar, mayonnaise, remaining 1 tablespoon olive oil, sugar, smoked paprika, and remaining 1/4 teaspoon salt until smooth.
3. Dress the potatoes warm. Add the still-warm roasted potatoes to the dressing and toss gently to coat. The warmth helps the dressing absorb into the potatoes. Let sit 5 minutes.
4. Fold in the mix-ins. Add the celery, red onion, and hard-boiled eggs. Fold carefully so the eggs don’t break down completely — you want defined pieces, not mush.
5. Rest and serve. Taste and adjust salt or vinegar as needed. Let the salad sit at room temperature for at least 15 minutes before serving so the flavors can come together. Garnish with parsley if using. Serve warm or at room temperature alongside grilled brats and corn.

Nutrition (per serving)

Calories: 245 | Protein: 7g | Fat: 11g | Carbs: 30g | Fiber: 3g | Sodium: 430mg