Roasted Cornish New Potato Salad Food

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ROASTED NEW POTATO SALAD



Roasted New Potato Salad image

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

2 tablespoons olive oil
2 lbs small red potatoes, in a 1/2 to 3/4 inch dice
1/2 medium sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
8 -10 slices crisp cooked bacon, crumbled
1 bunch green onion, chopped
3/4 cup prepared ranch dressing
salt, to taste
pepper, to taste

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



Roasted Red (New) Potato Salad image

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

1 lb red potatoes ("new potatoes", about golf ball size, not much bigger Whatever size, try to have them all about th e)
1 tablespoon olive oil
1 dash garlic powder
1 tablespoon chopped parsley (stems removed)
1 scallion, sliced thinly (both green and white parts)
1 tablespoon dill pickle, chopped finely (I like Clausen)
1/4 cup sour cream
1/2 teaspoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon celery seed
salt and pepper
chopped black olives (optional)
finely chopped red bell pepper (optional)

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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