ROAST POTATO SALAD RECIPES

ROASTED POTATO SALAD | BETTER HOMES & GARDENS

Roasted Potato Salad | Better Homes & Gardens image

Yellow potatoes give classic potato salad a new look; basil gives it a summer-fresh flavor.

Provided by Better Homes & Gardens

Total Time 35 minutes

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
2?½ pounds Yukon gold, Yellow Finn, or russett potatoes
2 tablespoons olive oil
¼ cup olive oil
½ cup lightly packed, fresh basil leaves
4 cloves garlic, halved
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped shallots
½ cup roasted red sweet pepper, cut into thin strips
¼ cup slivered, fresh basil leaves
¼ cup finely shredded Parmesan cheese

Steps:

Spray a shallow 15x10x2-inch roasting pan with nonstick spray coating. Scrub potatoes, peel if desired. Cut potatoes into 1-inch wedges or cubes. Toss with the 2 tablespoons olive oil. Place in prepared pan. Roast, uncovered, in a 425 degree F oven for 35 to 40 minutes or until just tender and lightly browned, stirring about 20 minutes.
Meanwhile, in a blender container combine the 1/4 cup olive oil, the 1/2 cup basil, garlic, lemon peel, lemon juice, mustard, salt, and pepper. Cover and blend until nearly smooth. In a large bowl toss with hot potatoes; stir in shallots and pepper strips. Let stand at room temperature for 1/2 hour. Sprinkle with the 1/4 cup slivered basil and Parmesan cheese just before serving. Store any leftover salad, covered, in the refrigerator. Makes 8 servings.

ROASTED POTATO SALAD | RICARDO

Roasted Potato Salad | RICARDO image

Provided by Ricardocuisine

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 to 6 portions

Number Of Ingredients 11

Ingredients

6 cups (1.5 litres) Yukon gold potatoes, unpeeled and cut into 1 ¼ -inch (3-cm) cubes
2 garlic cloves, finely chopped
1 tbsp rosemary, finely chopped
2 tbsp (30 ml) canola oil
3 1/2 oz (100 g) chorizo or other dry sausage, thinly sliced
4 cups (1 litre) arugula
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) canola oil
2 tsp (10 ml) whole-grain mustard
1 tsp (5 ml) honey
2 green onions, thinly sliced

Steps:

Salad
Dressing

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ROASTED POTATO SALAD | RICARDO

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1. Preheat the oven to 200ºC/400ºF/gas 6.
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