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 GARLIC & RED SKIN POTATO SALAD
Roasted Garlic & Red Skin Potato Salad is a delicious twist on creamy potato salad recipe with roasted garlic and bacon. This hearty salad is sure to be a hit at your next picnic or potluck!
Provided by Danielle Green
Time 1h
Number Of Ingredients 13
Steps:
- Clean the potatoes and chop them into 3/4" size pieces. In a large pot of salted boiling water, add the chopped potatoes and boil for about 8-10 minutes until they are fork tender.
- Remove the pot from the heat and drain the potatoes. Promptly return them to the pot they were cooking in (NOT over heat) to let them steam for a bit.
- Chop the bacon into 1/4" pieces and add it to a frying pan over medium high heat. Cook for 3-4 minutes until bacon starts to brown and add the diced onions. Cook for an additional 8-10 minutes until the bacon is crispy and the onions are browned.
- Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper and hard boiled eggs.
- In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 416 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 1258 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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, GARLIC, AND RED PEPPER SALAD
Categories Salad Garlic Potato Side Roast Basil Bell Pepper Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450° F.
- Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
- In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
ROASTED POTATO AND GARLIC SALAD
A little twist on the traditional potato salad. Is a great dish to bring to a BBQ or cookout. This contains no mayo or creaminess. Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing.
Provided by SkinnyMinnie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF.
- Place 1/2 cup of the 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.
- Place both baking sheets in the oven for about 20 minute.
- Check the potatoes; they should be soft, brown and crispy. If not return them to the oven for and additional 10 minute 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 min total).
- Once everything is roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 min (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 potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic 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 if needed.
- Best served warm or at room temperature. Can be re-warmed in the microwave.
Nutrition Facts : Calories 495.3, Fat 30.6, SaturatedFat 4.2, Sodium 20.2, Carbohydrate 51, Fiber 5.9, Sugar 4.6, Protein 6.4
ROASTED POTATO RED PEPPER AND GARLIC SALAD
A simple salad that is good warm,room temperature or chilled. Wanting something that could sit out on a buffet, I came up with this today. Roasting the garlic,potatoes and sweet red peppers adds a nice depth to this different salad. Easy to transport and no need to worry about spoilage while it sits out on the buffet. Healthy addition to any gathering!
Provided by Deb Crane @songchef
Categories Vegetables
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Oil a rimmed baking sheet with some olive oil.
- Remove the paper skin of the outside of the garlic bulb. Leave it whole, just get off as much of the paper skin from the outside. Cut the top off just a bit. (just some of the very top portion. Place it in the middles of your prepared pan cut side up/root side down. Place the cut potatoes around the garlic bulb in the middle.
- Bake in preheated oven for about 30 minutes, until the potatoes are tender. Remove potatoes from pan, but leave the garlic bulb on the pan. Place the red peppers around the garlic bulb and bake for an additional 20 minutes, until the red peppers are slightly roasted and the garlic bublb is tender when pierced with a fork.
- Add the peppers to the potaotes, and let cool for a while. Allow garlic bulb to cool off until you can handle it. TO remove the roasted garlic, squeeze out each clove out of its "shell" Put the garlic in a large bowl and smash it with a fork. To the smashed garlic, add the dressing ingredients. Stir well to combine.
- Add your reserved potatoes and peppers to the dressing. Add snipped chives. Toss gently to combine.
- This salad has a wonderful flavor! For as simple as it is, it has much depth. An easy change of pace from your regular potato salads and no need to refrigerate! I like it best at room temperature, but it could also be served warm, or chilled.
ROASTED RED POTATO SALAD
I tried this recipe at a party while on a vacation in California. It is great side dish for grilled poultry or burgers and I like to double the amount of dressing that the recipe calls for and eat it slightly cold. Warm or cold, you may eat this anyway that you like.
Provided by Blue Peacock
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large baking pan, toss in the potatoes, 1/4 cup olive oil, garlic cloves and fresh rosemary.
- Bake at 350F for 45 minutes, mixing occasionally.
- After baking, discard rosemary sprigs, but save softened garlic cloves.
- For the dressing, in a separate bowl, whisk the red wine vinegar, Dijon mustard, and olive oil.
- Add softened garlic cloves, mashing into dressing.
- Toss in green onions and season with salt and black pepper.
- Pour this dressing over the roasted potatoes (when the potatoes are slightly warm to absorb the dressing) and mix well.
- Serve warm or cold.
Nutrition Facts : Calories 214.6, Fat 13.9, SaturatedFat 1.9, Sodium 93.2, Carbohydrate 20.6, Fiber 2.5, Sugar 1.6, Protein 2.9
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