May 18, 2012

Almost Famous Roasted Potato Salad

With the start of the Victoria Day long-weekend just hours away, I thought I'd share my absolute favourite spring/summer recipe with you all.  It is a recipe for my Roasted Potato Salad that I posted last summer, the most popular and viewed post on my blog!  Anyone who eats this Roasted Potato Salad loves it, and it immediately becomes part of their seasonal menu.

This recipe will be perfect for family BBQ's this weekend, and I can assure you will wow your guests!

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
1/3 cup of your favourite creamy dressing (see below for my faves!)

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.  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.


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.

Have a wonderful Victoria Day long-weekend!

1 comment:

Lena! said...

OMG, I am literally salivating as I type this! Thanks so much for posting - I will try this!