Roasted Red New Potato Salad Recipes

ROASTED RED POTATO SALAD

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.

ROASTED NEW RED POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
• Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

ROASTED RED (NEW) POTATO SALAD

Steps:

• Heat oven to 400°F.
• Scrub, but don't peel the potatoes.
• Mix olive oil and garlic powder.
• Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
• Bake about 25 minutes, or until just fork tender.
• Don't overcook!
• Remove to a dish or rack to cool.
• Add the dressing when they're warm, but not hot.
• For dressing: Add sugar to vinegar; stir to dissolve.
• Add sour cream and celery seed, and stir until smooth.
• Stir in scallions and parsley.
• Cut potatoes into bite-size pieces (about 8ths).
• Carefully stir in potatoes.
• Chill at least one hour.

ROASTED RED POTATO SALAD

Steps:

• Toss first six ingredients together and place in single layer on cookie sheet sprayed with Pam.
• Bake at 425 degrees for 40 minutes, stirring occasionally.
• Transfer to large bowl.
• Toss remaining ingredients. Can be eaten warm or cold. We prefer it room temp to warm.

POTATO SALAD WITH ROASTED RED PEPPERS

Steps:

• In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
• In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
• To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

NEW POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

ROASTED POTATO SALAD WITH BACON

Steps:

• Heat the oven to 375°F.
• Clean and halve fingerling or new potatoes lengthwise.
• In a large bowl, toss the potatoes with the garlic, olive oil, 1 teaspoons salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet. Roast the potatoes until golden brown and tender, about 1 hour, tossing occasionally. Remove and cool.
• While the potatoes are roasting, cut the bacon crosswise into one-fourth-inch pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate, reserving the grease for another use.
• In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with one-half teaspoons salt and several grinds of black pepper. Taste and adjust mustard, vinegar and seasoning if desired.
• In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat, then stir in the capers. Taste and adjust seasoning if desired.
• Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.

ROASTED NEW POTATO SALAD WITH SAGE LEAVES

Steps:

• Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
• Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

ROASTED RED POTATO SALAD (STONEWALL KITCHEN)

Steps:

• Preheat oven to 450 degrees F. Mix 5 Tablespoons Traditional Pub Mustard, Roasted Garlic Oil, and potatoes in large bowl. Toss together and then place potatoes on large baking sheet and scatter shallots on top. Bake for 45 minutes, or until potatoes are soft and golden brown.
• Slice the hot potatoes into 1/2-inch rounds without worrying if some of the skins slip off.
• Leave the shallots on them. Put the potatoes and shallots into the mixing bowl.
• In a small bowl combine sour cream, mayonnaise (or aioli), bacon, scallions, and remaining 2 Tablespoons mustard.
• Pour the dressing over the hot potatoes and stir gently to combine. Add pepper to taste.
• Cool the potato salad to room temperature. Serve immediately or chill it overnight.

ROASTED RED POTATO SALAD

Steps:

• Wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work.
• Place all potato pieces in a large bowl.
• Coat with oil and spices.
• Spread coated potatoes on a cookie sheet and roast until lightly browned.
• (this usually takes 4 or 5 cookie sheets to make this large a batch) Remove roasted potatoes to colander to drain excess oil.
• While potatoes are roasting, prepare the remaining ingredients.
• Drain rep pepper fillets, and slice lengthwise into quarters.
• Cut quartered fillets on the diagonal into quarters again. Set aside.
• Cut red onion into thick slices and chop very coarsely.
• Onion pieces should be 1/2-3/4 inch to add color as much as flavor.
• Drain black olives well.
• Place drained potatoes into a large bowl.
• Add the diced and drained vegetables.
• Starting with one cup of Peppercorn Ranch dressing (you can substitute your favorite flavor of Ranch dressing), mix the dressing into the potato/vegetable mixture until well coated.
• Depending on how much dressing you like, you may add as much or as little as needed.
• Mix well, chill 2 hours, and serve.
• Tip: To make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.

ROASTED NEW POTATO SALAD

Steps:

• Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
• Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
• Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
• Serve immediately or chill to serve later.