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    You are in: Home / Red / Roasted Red (New) Potato Salad Recipe
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    Roasted Red (New) Potato Salad

    Roasted Red (New) Potato Salad. Photo by threeovens

    1/1 Photo of Roasted Red (New) Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Meredith K.'s Note:

    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.

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    Units: US | Metric


    1. 1
      Heat oven to 400°F.
    2. 2
      Scrub, but don't peel the potatoes.
    3. 3
      Mix olive oil and garlic powder.
    4. 4
      Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
    5. 5
      Bake about 25 minutes, or until just fork tender.
    6. 6
      Don't overcook!
    7. 7
      Remove to a dish or rack to cool.
    8. 8
      Add the dressing when they're warm, but not hot.
    9. 9
      For dressing: Add sugar to vinegar; stir to dissolve.
    10. 10
      Add sour cream and celery seed, and stir until smooth.
    11. 11
      Stir in scallions and parsley.
    12. 12
      Cut potatoes into bite-size pieces (about 8ths).
    13. 13
      Carefully stir in potatoes.
    14. 14
      Chill at least one hour.

    Ratings & Reviews:

    • on July 14, 2009


      Whoa! This is now my number one favorite potato salad of all time! Nutty how delicious! My "changes" just included putting more of stuff. I tripled the potatoes and dressing, then put more pickles (chopped chunky), calamata olives (plenty), a whole red bell pepper, a whole bunch of scallions and half a bunch of parsley. Dear lord! Where is the picnic?? And my blue ribbon?? I think one of the guests might not like it because he likes everything plain, but guess what? He can stop at the store for a tub of that junk that tastes like airplane glue. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2003


      This was a an awesome addition to our cook out. I followed the recipe exactly,(except I tripled it with no problem) and added the red peppers and olives. My guests loved it. I also made it the day before and refrigerated over night. The flavors blended really well. Next time I will get it out of the fridge sooner, I think it tastes better when it is not to chilled. Great recipe, Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2009


      Daaaah-licious! This recipe really lets the potato flavor shine through. I may have used a little more of the veggies than was called for. The only thing I did different was sprinkle the vinegar directly on the potatoes after they were cut. I think this way less of the dressing is absorbed, so you don't need to use as much.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red (New) Potato Salad

    Serving Size: 1 (172 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 190.2
    Calories from Fat 77
    Total Fat 8.5 g
    Saturated Fat 2.8 g
    Cholesterol 9.9 mg
    Sodium 72.1 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 2.8 g
    Sugars 3.5 g
    Protein 3.4 g

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