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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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. :)

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    • 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!

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    • 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.

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    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
    40%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.8 g
    14%
    Cholesterol 9.9 mg
    3%
    Sodium 72.1 mg
    3%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.5 g
    14%
    Protein 3.4 g
    6%

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