Spring Roasted Potato Salad Recipes

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ANN'S ROASTED POTATO SALAD



Ann's Roasted Potato Salad image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

SPRING ROASTED POTATO SALAD



Spring Roasted Potato Salad image

Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h10m

Yield 6

Number Of Ingredients 13

1/4 cup olive oil
1/4 cup finely chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 cups)
3 cups baby arugula

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
  • In small bowl, mix dressing ingredients with whisk.
  • Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
  • In medium bowl, toss asparagus with remaining 1 tablespoon oil.
  • Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
  • Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g

ROASTED POTATO SALAD



Roasted Potato Salad image

Up your potato salad game by roasting the potatoes instead of boiling. The roasted potatoes add texture and flavor for an extra tasty salad.

Provided by Diana Rattray

Categories     Side Dish     Salad

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, plus more for the pan
1 1/2 pounds red potatoes
1 small red onion
1 clove garlic , finely minced
1 teaspoon dried dill weed, or 1 tablespoon fresh chopped dill
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (freshly ground)
1/2 cup mayonnaise
3 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice

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

SPRINGTIME POTATO SALAD



Springtime Potato Salad image

Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. -Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 13

6 cups diced peeled cooked potatoes
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon milk
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
Paprika, optional

Steps:

  • In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

Nutrition Facts : Calories 221 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 297mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

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

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

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



Roasted Potato Salad image

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

6 cups water
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1 large whole garlic bulb
2 pounds small red potatoes, quartered
1/4 cup chicken broth
2 medium sweet red peppers, cut into large chunks
2 green onions, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

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



Roasted Potato and Garlic Salad image

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

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

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



Roasted Potato Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 45m

Yield about 4 servings

Number Of Ingredients 9

2 pounds Yukon gold potatoes
Salt
8 ounces extra-virgin olive oil
Black pepper
1 fennel bulb with fronds
1 bunch celery hearts with leafy tops
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
1 tablespoon fennel seeds, toasted

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 POTATO SALAD WITH BACON AND EGGS



Roasted Potato Salad with Bacon and Eggs image

Roasted fingerling potatoes are the perfect accompaniment to the classic breakfast combo of bacon and eggs in this salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

4 slices bacon
1 1/2 pounds halved fingerling potatoes
Lemon juice
Dijon mustard
Chopped fresh parsley
4 eggs

Steps:

  • Cook bacon until crisp, then crumble. Toss 1 tablespoon bacon fat with potatoes and roast at 450 degrees, about 30 minutes. Toss potatoes with bacon and dress with lemon juice, mustard, and parsley; season. Soft-cook eggs and serve on potato salad.

SPRING POTATO SALAD



Spring Potato Salad image

This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.

Provided by Bellablue

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs new potatoes
1/4 cup sliced scallion
1/4 chopped parsley
1/4 cup olive oil
2 tablespoons white vinegar
3/4 teaspoon salt
3/4 teaspoon dry mustard
1 garlic clove, minced

Steps:

  • Cook new potatoes in boiling salted water to cover for 15-20 minutes.
  • Peel .
  • Toss warm potatoes with scallions.
  • Combine olive oil with rest of ingredients.
  • Pour over potatoes and toss.
  • Serve warm.

Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 1.3, Sodium 301, Carbohydrate 27, Fiber 3.5, Sugar 1.3, Protein 3.2

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2014-06-18 You got it. Its just roasted garlic and mayo whisked together with a little salt and pepper. I throw it on burgers all the time and then I started dipping french fries and it all led to this. The star ingredient is def the roasted garlic. Use lots of fresh chives and this will be a major hit at your next get together.
From cookedbyjulie.com


SPRING SALAD WITH NEW POTATOES - SMITTEN KITCHEN
2011-05-30 Drain the vegetables and spread them out on towel to absorb excess water. Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one.
From smittenkitchen.com


SPRING POTATO SALAD - KATIE'S CONSCIOUS KITCHEN
2021-04-26 1 lb baby potatoes, halved 6 asparagus spears, chopped into 1/2″ pieces 1/2 cup frozen peas, or fresh peas, if available 3 radishes, sliced 1/2 cup red onion, minced 1 cup baby arugula, or other spring greens Seasonings 2 Tbsp vegan mayonnaise, or olive oil 1 Tbsp Dijon mustard 1 Tbsp dill pickle relish, optional but yummy
From katiesconsciouskitchen.com


ROASTED POTATO AND SHALLOT SALAD WITH MARINATED MUSHROOMS AND …
2019-03-07 Parboiling the potatoes before roasting leads to tenderer flesh. Roasting the onions at a low oven temperature gives the sugars ample time to caramelize, for maximum sweetness. Whisking olive oil into the vinaigrette after using the blender prevents bitter flavors from developing. This robust salad pulls together a handful of hearty, delicious ...
From seriouseats.com


POTATO SALAD WITH ROASTED SPRING ONION & PARSLEY PESTO
2013-03-07 The first tub I tried was the Roasted Spring Onion and Parsley pesto. Containing 49% roasted spring onions, flat leaf parsley, cob and hazelnuts, Old Winchester Cheese, oil, sea salt and cider vinegar it had a lovely smell. I tasted some on the tip of my finger and it tasted pretty darned good.
From theenglishkitchen.co


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