June 29, 2011

Almost Famous Roasted Potato Salad

I'm not a fan of creamy potato salads.  Boiled potatoes, raw onions and mayo?  Not for me!  But a couple of years ago at a BBQ at my parents house, my mom served roasted potato salad.  It looked good so I decided to give it a try and it was delish!  I've been making it since, for guests at dinner or on a lazy Sunday.  It's the only potato dish that receives comments like "Mama, this is soooooo good!" (from Big-A) and "Moooore tatoes pease!" (from Lil-J).  I've also been told by friends that they are the best potatoes that they have ever eaten...seriously!

Along with being delicious, it's super easy to make.  Try it out for a long weekend BBQ, or for any occasion this summer!

Roasted Potato Salad

2 lbs (6-8 medium sized yellow or white potatoes – not russet or baking potatoes!)
Salt & pepper
2 tbsp canola oil
  1. Preheat oven to 450 degrees F.
  2. Scrub and dry potatoes, cut into 1-inch pieces (leave the skin on).
  3. Coat potatoes with oil and sprinkle with salt & pepper.
  4. Roast potatoes on a non-stick baking sheet (or in a cast iron skillet) for approx 30 minutes, turning over about ½ way through.
  5. Once potatoes are roasted, remove from oven and let sit for 5-10 minutes.
  6. Add dressing to a large bowl.  Pour roasted potatoes into bowl and mix gently, coating all potatoes.  Add more dressing if needed.
Serve warm or cold.  Serves 6-8 people.

Potatoes roasted to perfection, ready to be dressed!

** You can make these ahead.  Roast the potatoes, store in a covered bowl.  Heat the potatoes in the oven or microwave and toss with the dressing right before serving.

1. Change the dressing.  Other delicious dressings I’ve used in the past include Renee’s Gourmet Buttermilk Ranch Dressing, PC Vidalia Onion Dressing & PC Bacon & Roasted Onion Dressing.

2. Try something new.  Dressings that I plan on trying this summer include: PC Roasted Red Pepper Hummus Dressing, PC Blue Menu Blue Cheese Yogurt Dressing & PC Artichoke & Asiago Cheese Yogurt Dressing

3. Add other ingredients.  Roast the potatoes with slices of vidalia or red onion and bell peppers.  Add chopped bacon, blanched green beans or asparagus, or cooked peas before mixing with the dressing.  If you think it will taste good with the dressing that you're using, add it!

4. Don’t forget food safety!  Most creamy salad dressings contain dairy and/or other perishable ingredients.  If you’re serving the salad at home, serve immediately while it’s still warm.  Don’t keep any leftovers that have been sitting out for more than 2 hours.  If you’re taking the salad to a park or picnic, store on ice in a Ziplock bag or container and keep out of the hot sun while you're eating.  Nothing ruins summer fun more than food-borne illness.

1 comment:

Lena! said...

Oooh... this looks delicious. Will have to try it this weekend - thank you!