ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
ROASTED WARM POTATO "SALAD"
But really, don't this of this as a salad...this recipe is a fabulous side dish! I like to eat it immediately, but it would be delicious at room temperature or cold. I didn't have new potatoes on hand so I used peeled regular potatoes cut into chunks and it came out great. From the cookbook "potatoes" by Annie Nichols.
Provided by IHeartDogs
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Put potatoes in a roasting pan, add 2 tablespoons of the olive oil, sprinkle with sea salt and toss well to coat.
- Bake 25-30 minutes or until tender, turning the potatoes from time to time.
- Meanwhile, put all of the remaining ingredients in a large bowl, mix well, and season with salt and pepper (you can do this step ahead of time).
- Remove potatoes from the oven, smash each potato slightly with a fork, and cut in half.
- Toss the warm potatoes in the bowl of dressing and mix well.
- Serve either warm or cold.
Nutrition Facts : Calories 430.2, Fat 29, SaturatedFat 4, Sodium 217.8, Carbohydrate 40.5, Fiber 5, Sugar 4.3, Protein 5
EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON
I can barely keep this potato salad in the bowl. Delicious hot or cold and easy to make. Perfect for summer bbqs!
Provided by Garden Girl
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
- Spread corn evenly over potatoes.
- Spread chopped onions over potatoes.
- Lightly smash garlic distribute cloves evenly through potatoes.
- Drizzle liberally with olive oil and salt and pepper.
- Toss to combine.
- Roast until potatoes are cooked and crisp.
- Cook and chop or crumble bacon, put aside.
- Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
- After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
- Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!
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