Roasted Red Potato Salad Food

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 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.

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.

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.

ROASTED RED POTATO SALAD

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.

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 RED PEPPER POTATO SALAD

Steps:

• Place potatoes in large bowl. Add water; cover with waxed paper. Microwave on HIGH 15 min. or just until potatoes are tender, stirring after 7 min. Drain; return potatoes to bowl. Cool slightly.
• Blend mayo, 1 pepper and garlic in blender until smooth. Add to potatoes; mix lightly.
• Chop remaining pepper. Add to potato mixture along with the remaining ingredients; mix lightly.

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

Steps:

• Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
• In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
• Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
• Drizzle with the lemon/vinegar mixture.
• Cover and chill for about 2 hours or more, or until cold.
• In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
• After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
• Pour over the dressing and mix to combine.
• Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

POTATO SALAD WITH ROASTED RED PEPPERS

Steps:

• Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.
• Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)