Best 6 Contest Winning Roasted Red Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a side dish that will steal the show at your next potluck or barbecue, look no further than this contest-winning roasted red potato salad. This vibrant and flavorful salad is packed with crispy roasted potatoes, tender red onions, and a tangy dressing that will leave you craving more. Plus, it's incredibly easy to make, so you can spend less time in the kitchen and more time enjoying your guests.

Here are our top 6 tried and tested recipes!

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.

Provided by IcanCook?

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

10 red potatoes, cut into bite-size pieces
olive oil, or as needed
3 hard-cooked eggs, chopped
½ stalk celery, chopped
¼ cup chopped green onion
3 slices cooked bacon, chopped
1 cup mayonnaise
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g

RUSSET POTATO SALAD



Russet Potato Salad image

A twist on traditional potato salad with mustard flavor and plenty of celery for crunch.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h55m

Yield 8

Number Of Ingredients 9

3 lb Betty Crocker™ fresh russet potatoes, cut into fourths (about 4 large)
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1/2 cup chopped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup finely chopped red onion

Steps:

  • In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
  • Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
  • In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
  • Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 10 mg, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  • Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  • Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  • Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  • Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  • Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  • Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

ROASTED RED POTATO SALAD



Roasted Red Potato Salad image

Awesome potato salad and a nice change from the old mayo variety. Easy to put together and terrific!! From Southern Living.

Provided by Vicki in CT

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 lbs red potatoes, diced
1/2 onion, diced
2 teaspoons garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground pepper
10 slices cooked bacon, crumbled
1 bunch green onion, chopped
3/4 cup ranch salad dressing

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.

SOUTHWESTERN ROASTED RED POTATO SALAD



Southwestern Roasted Red Potato Salad image

I love this twist on potato salad. The chilies,corn, and cilantro really help it pop. I got the recipe from Taste of Home.

Provided by SarahBelle

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs small red potatoes, quartered
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper, divided
3 ounces of softened cream cheese
1/2 cup sour cream
4 ounces chopped green chilies
1 teaspoon smoke paprika
1/2 teaspoon garlic powder
1 (15 ounce) can kernel corn, drained
1 small red onion, finely chopped
1 small sweet red pepper, finely chopped
1/2 cup minced cilantro

Steps:

  • Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
  • To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
  • In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.

Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 19.2, Sodium 403.4, Carbohydrate 34.2, Fiber 4.5, Sugar 4.9, Protein 5.3

Tips:

  • Use a variety of potato sizes and colors for a more visually appealing salad.
  • Roast the potatoes in a single layer so that they cook evenly.
  • Be sure to season the potatoes well with salt, pepper, and garlic powder before roasting.
  • Allow the potatoes to cool slightly before tossing them with the dressing.
  • Add in your favorite mix-ins, such as chopped bacon, hard-boiled eggs, diced celery, or chopped fresh herbs.
  • Serve the potato salad warm, at room temperature, or chilled.

Conclusion:

Roasted red potato salad is a delicious and versatile side dish that can be enjoyed all year round. It's perfect for potlucks, picnics, and barbecues. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

Related Topics