Best 3 Roasted New Potato Salad Recipes

Roasted new potato salad is a vibrant and flavorful dish that can add a touch of elegance to any occasion. Made with fresh, tender new potatoes, a medley of crisp vegetables, and a zesty dressing, this salad is a perfect balance of textures and flavors. Whether you're looking for a light and refreshing side dish for a summer barbecue or a hearty and satisfying main course for a potluck, roasted new potato salad is sure to be a hit.

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ROASTED NEW POTATO SALAD WITH OLIVES

Roasted New Potato Salad With Olives image

The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 pounds small red new potatoes, rinsed, dried and halved
2 tablespoons olive oil
1 ¼ teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves
Salt and freshly ground black pepper
½ cup pitted and coarsely chopped Kalamata olives
½ small red onion, cut into thin slivers
2 tablespoons chopped fresh parsley
1 ½ tablespoons malt vinegar or rice wine vinegar
1 tablespoon mayonnaise
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil

Steps:

Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
Transfer potatoes to a large bowl; add olives, onion and parsley.
Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.4 g, Cholesterol 0.9 mg, Fat 16.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 401.6 mg, Sugar 1.9 g

ROASTED NEW POTATO SALAD WITH SAGE LEAVES

Roasted New Potato Salad with Sage Leaves image

Categories Salad Herb Potato Roast Summer Sage Bon Appétit

Yield Serves 10

Number Of Ingredients 5

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons minced shallots
3 1/2 pounds small red-skinned potatoes (about 50)
35 fresh sage leaves, trimmed

Steps:

Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

ROASTED NEW POTATO SALAD

Roasted New Potato Salad image

You can serve this warm, immediately after making it, or you can chill and serve cold. Adapated from a Southern Living recipe.

Provided by Hey Jude

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 lbs small red potatoes, in a 1/2 to 3/4 inch dice
1/2 medium sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
8 -10 slices crisp cooked bacon, crumbled
1 bunch green onion, chopped
3/4 cup prepared ranch dressing
salt, to taste
pepper, to taste

Steps:

Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
Serve immediately or chill to serve later.

Tips:

Choose the right potatoes: Small, new potatoes are best for this salad, as they cook quickly and evenly. Look for potatoes that are firm and smooth, with no blemishes or bruises.

Boil the potatoes until tender: Before roasting, the potatoes should be boiled until tender but still firm. This will help them to cook evenly in the oven and prevent them from becoming too dry.

Roast the potatoes with olive oil and herbs: Toss the boiled potatoes with olive oil, salt, pepper, and your favorite herbs. This will give them a delicious flavor and crispy texture.

Add your favorite vegetables and dressing: Once the potatoes are roasted, you can add your favorite vegetables and dressing. Some popular additions include cherry tomatoes, cucumber, red onion, and a vinaigrette dressing.

Conclusion:

Roasted new potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for potlucks, picnics, and summer gatherings. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.

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