Contest Winning Roasted Red Potato Salad Recipes

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.

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

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.

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.

Steps:

• Wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work.
• Place all potato pieces in a large bowl.
• Coat with oil and spices.
• Spread coated potatoes on a cookie sheet and roast until lightly browned.
• (this usually takes 4 or 5 cookie sheets to make this large a batch) Remove roasted potatoes to colander to drain excess oil.
• While potatoes are roasting, prepare the remaining ingredients.
• Drain rep pepper fillets, and slice lengthwise into quarters.
• Cut quartered fillets on the diagonal into quarters again. Set aside.
• Cut red onion into thick slices and chop very coarsely.
• Onion pieces should be 1/2-3/4 inch to add color as much as flavor.
• Drain black olives well.
• Place drained potatoes into a large bowl.
• Add the diced and drained vegetables.
• Starting with one cup of Peppercorn Ranch dressing (you can substitute your favorite flavor of Ranch dressing), mix the dressing into the potato/vegetable mixture until well coated.
• Depending on how much dressing you like, you may add as much or as little as needed.
• Mix well, chill 2 hours, and serve.
• Tip: To make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.