Roasted Red Potato Salad Stonewall Kitchen Recipes

ROASTED RED POTATO SALAD (STONEWALL KITCHEN)

Steps:

• Preheat oven to 450 degrees F. Mix 5 Tablespoons Traditional Pub Mustard, Roasted Garlic Oil, and potatoes in large bowl. Toss together and then place potatoes on large baking sheet and scatter shallots on top. Bake for 45 minutes, or until potatoes are soft and golden brown.
• Slice the hot potatoes into 1/2-inch rounds without worrying if some of the skins slip off.
• Leave the shallots on them. Put the potatoes and shallots into the mixing bowl.
• In a small bowl combine sour cream, mayonnaise (or aioli), bacon, scallions, and remaining 2 Tablespoons mustard.
• Pour the dressing over the hot potatoes and stir gently to combine. Add pepper to taste.
• Cool the potato salad to room temperature. Serve immediately or chill it overnight.

ROASTED RED POTATO SALAD

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.

ROASTED RED POTATO SALAD

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.