ROASTED POTATO SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield about 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned.
- While potatoes are roasting, "shave" the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve.
- Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste.
- Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss.
ROASTED RED POTATO SALAD
A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.
Provided by IcanCook?
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread potato pieces onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
- Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g
ROASTED POTATO SALAD
Steps:
- Gather the ingredients.
- Pre heat the oven to 425 F. Line a 9 x 13 x 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil.
- Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
- Peel the red onion and cut it into 1/2-inch pieces.
- In a large bowl or in a food storage bag, toss the potatoes and onion chunks with the olive oil, garlic, dill weed, chives, salt, and pepper.
- Transfer the potato mixture to the baking pan and bake for 45 to 55 minutes, or until potatoes are tender. Stir occasionally so the potatoes will brown evenly.
- Let the potatoes cool completely.
- Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
- Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.
Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Cholesterol 17 mg, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, Sodium 465 mg, Sugar 4 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED POTATO SALAD
Make and share this Roasted Potato Salad recipe from Food.com.
Provided by MsBindy
Categories Potato
Time 1h25m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
- Drain and rinse with cold water.
- Remove papery outer skin from garlic; cut top off garlic bulb.
- Place cut side up in a greased roasting pan (15*10*1 size).
- Add the potatoes, red peppers, onions, beans; drizzle with broth.
- Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
- Remove garlic and set aside.
- Bake vegetables 30-35 more minutes or until tender.
- Cook for 10-15 minutes.
- Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
- Add the vegetables and toss to coat.
- Serve warm or cold.
Nutrition Facts : Calories 130.9, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 161, Carbohydrate 23.7, Fiber 3.8, Sugar 3.4, Protein 3.1
MEXICAN ROASTED POTATO SALAD
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.
ROASTED POTATO SALAD
Transform everyday potato salad into something extraordinary with Roasted Potato Salad. The extra step in making Roasted Potato Salad is really worth it.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Place potatoes in 15x10x1-inch baking pan sprayed with cooking spray.
- Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring after 20 minutes.
- Mix dressing, bacon, eggs, onions, salt and pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
ROASTED POTATO SALAD
I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. -Terri Adams, Kansas City, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15x10x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened., Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes. , Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
ROASTED POTATO SALAD
This is a superb and unusual potato salad that calls for roasted garlic, potatoes and peppers. No mayo! You've got to try it!
Provided by MNLisaB
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To roast vegetables: Preheat oven to 400°.
- Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
- Cut potatoes in half and cut red peppers into half inch pieces.
- In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
- Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
- Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
- To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
- Cool and remove garlic from foil.
- Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
- Toss together with potatoes and peppers.
- Just before serving, add fresh basil.
- Serve at room temperature.
- Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.
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