Roasted Cornish New Potato Salad Recipes

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ROASTED NEW POTATO SALAD



Roasted New Potato Salad image

You can serve this warm, immediately after making it, or you can chill and serve cold. Adapated from a Southern Living recipe.

Provided by Hey Jude

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 lbs small red potatoes, in a 1/2 to 3/4 inch dice
1/2 medium sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
8 -10 slices crisp cooked bacon, crumbled
1 bunch green onion, chopped
3/4 cup prepared ranch dressing
salt, to taste
pepper, to taste

Steps:

  • Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
  • Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
  • Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
  • Serve immediately or chill to serve later.

ROASTED NEW POTATO SALAD WITH SAGE LEAVES



Roasted New Potato Salad with Sage Leaves image

Categories     Salad     Herb     Potato     Roast     Summer     Sage     Bon Appétit

Yield Serves 10

Number Of Ingredients 5

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons minced shallots
3 1/2 pounds small red-skinned potatoes (about 50)
35 fresh sage leaves, trimmed

Steps:

  • Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
  • Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

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