Spring Roasted Potato Salad Food

ANN'S ROASTED POTATO SALAD

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.

POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

SPRING ROASTED POTATO SALAD

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.

SPRING GARDEN POTATO SALAD

Steps:

• For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
• For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
• About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

ROASTED POTATO SALAD

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.

SPRING POTATO SALAD

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.

ROASTED POTATO SALAD

Steps:

• To roast vegetables: Preheat oven to 400°.
• Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
• Cut potatoes in half and cut red peppers into half inch pieces.
• In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
• Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
• Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
• To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
• Cool and remove garlic from foil.
• Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
• Toss together with potatoes and peppers.
• Just before serving, add fresh basil.
• Serve at room temperature.
• Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.

ROASTED FINGERLING POTATO SALAD

Steps:

• Position rack in bottom 1/3 of oven.
• Heat oven to 400*F.
• Brush heavy rimmed baking sheet with oil.
• Place potatoes and 2 Tbsp oil in large bowl.
• Sprinkle with salt and pepper and toss.
• Arrange potatoes cut side down on baking sheet.
• Roast until cut side is brown, about 23 minutes.
• Using tongs, turn potatoes over.
• Roast until crisp, deep golden, and tender, about 12 minutes.
• Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
• transfer potatoes to dish.
• Spoon chopped eggs and herb salad over.

NEXT LEVEL POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
• While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
• Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
• While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
• Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
• Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.