Roasted Tri Colored Potato Salad Recipes

TRICOLOR POTATO SALAD

Tricolor Potato Salad image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound Yukon gold potatoes, washed and cut into 1 by 1-inch pieces
1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces
1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces
3 scallions, sliced
1 tablespoon salt
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons brown mustard
1 tablespoon cider vinegar
1/2 teaspoon grill seasoning

Steps:

Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.

ANN'S ROASTED POTATO SALAD

Ann's Roasted Potato Salad image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

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.

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