ROASTED NEW POTATO SALAD
You can serve this warm, immediately after making it, or you can chill and serve cold. Adapated from a Southern Living recipe.
Provided by Hey Jude
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
ROASTED RED (NEW) POTATO SALAD
This recipe is really simple, with the potatoes roasted, not boiled. I posted it because I had touble finding a recipe for roasting potatoes for a salad using the Search engine. So when I did finally find what I needed, I put this recipe together.
Provided by Meredith K.
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190.3, Fat 8.6, SaturatedFat 2.9, Cholesterol 10, Sodium 72.1, Carbohydrate 26.1, Fiber 2.8, Sugar 3.5, Protein 3.5
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