roasted potato salad

A delicious spin on classic potato salad with roasted gold and sweet potatoes tossed in a zingy, garlicky, herby dressing. Perfect for BBQs, picnics, and year-round! Just 7 ingredients required.

Easy Roasted Potato Salad with Garlic Dill Dressing

½ lbs potatoes ((we

Tbsp avocado oil

sea salt and black pepper

hummus ((or store-bought))

lemon juice

dill

garlic ((minced))

water

sea salt ((optional))

Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).

Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.

Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through.

While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.

Taste and adjust flavor, adding more garlic for zing, lemon juice for acidity, and dill for more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt for balance.

Remove the potatoes from the oven and let cool for 5 to 10 minutes. Once cooled slightly, add roasted potatoes to the garlic dill sauce and gently toss to combine. Option to garnish with fresh dill (or other herbs of choice). Enjoy right away while still slightly warm, at room temperature, or after chilling for later!

Store leftovers covered in the refrigerator for up to 3 days. Not freezer friendly.

Roasted Potato Salad

garlic cloves, finely chopped

tbsp (30 ml) canola oil

oz (100 g) chorizo

(1 litre) arugula

tbsp (45 ml) cider vinegar

tbsp (15 ml) canola oil

tsp (10 ml) whole-grain mustard

tsp (5 ml) honey

green onions, thinly sliced

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With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with aluminum foil.

On the prepared baking sheet, toss potatoes, garlic and rosemary with the oil. Season with salt and pepper. Roast for about 25 minutes or until potatoes are cooked and golden brown. Finish cooking under the broiler for about 5 minutes. Add sausage and cook for 2 minutes. Remove from the oven and let cool slightly.

Salad

In a large bowl, whisk together all the ingredients. Season with salt and pepper. Add the warm sausages and potatoes. Toss in the arugula. Serve immediately.

Dressing

Belle réussite! Faite avec du saucisson québécois. Retournez les cubes de pomme de terre à mi-cusson pour éviter qu'ils ne collent au papier alu.

Très bonne salade.  Accompagne à merveille onglet de boeuf cuit sur le BBQ.  Le chorizo ajoute un petit piquant très agréable.  Tout peut se préparer à l'avance, et on assemble à la dernière minute.

Habituellement, je n’aime pas les salades aux patates, mais celle-ci vaut le détour! En accompagnement d’une bonne fondue à la viande. Merci!

Recette coup de coeur. Même notre  garçon qui n'aime pas les pommes de terres a adoré.

Délicieux !  Avec un filet de truite, c’était parfait. FT

Excellente salade! J’ai préparé les pommes de terre le matin et juste à les réchauffer au moment de servir.. j’ai acheté un sac de saucisson chorizo coupé en dé..c’etait parfait! MIAM

Tres bonne! J'ai ajouter pacanes grillées au sirop d'erable et bocconcini et mis un peu de mayo dans la vinaigrette car je la trouvais trop vinaigrer

Je voudrais savoir si on peut utiliser des pommes de terre grelots pour cette recette.

Super bonne salade, j'ai fait avec le poulet portugais express et c'était vraiment bon!!

Warm Roasted Potato Salad with garlic aioli is a perfect side dish to most any meal. If you love garlic and potatoes, you will love this!

Warm Roasted Potato Salad with Garlic Aioli

lb small potatoes potatoes

olive oil

salt (less if you are a queen)

t pepper

garlic, minced

mayonnaise

T lemon juice

Dijon mustard

T chopped Italian parsley (optional)

Preheat oven to 400. Toss potatoes with 2 T of the olive oil, 3/4 t coarse salt and 1/2 t freshly ground pepper. Roast for 40 minutes, turning about the halfway mark. (Important tip: To make the potatoes  crisp and golden do not crowd the potatoes on the baking sheet. Air needs to circulate around the potatoes to make them beautiful and crisp. And golden and delicious!)

While potatoes are in oven make the dressing. Combine the remaining 1 T of oil, 1/2 t of salt or less, with garlic, mayo, lemon juice and Dijon. Whisk well and set aside until potatoes are ready.

Remove potatoes from oven and toss with the aioli. Stir in parsley.

Serve immediately. This is a dish that should be eaten right away.

4 jumbo sized garlic sounds like our kind of potato salad. Creamy and dreamy... Perfect for all the potlucks and BBQ's this spring and summer. Stay well and take care

What a fabulous idea to roast the potatoes for this salad and to highlight it with garlic aioli. Wow! You have my mouth watering for this right now. What a great salad for the grilling and cookout season. I must try this SOON!

Seriously amazing! Seasoned to perfection!

red potatoes,

pepper

Lawry's season salt, (see notes)

red onion, (finely diced)

bacon, (cooked and diced)

yellow mustard

dill weed

salt

Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.

Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.

Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.

Allow to cool for at least 15 minutes before adding to the salad.

Potatoes

In a large bowl, add potatoes, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt &amp; pepper. (You can reserve 1-2 eggs to set on top instead of mixing in.)

Using a spatula, gently stir the ingredients until fully combined and every potato is covered.

Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.

Optional: Sprinkle with chopped parsley before serving.

This Sweet Chili Roasted Potato Broccoli Salad is easy to make and packed with sweet savory flavors. Roast everything in the oven, whisk together the dressing and you have the ultimate comfort meal.

Sweet Chili Roasted Potato Broccoli Salad

tbsp avocado oil

lb yellow gold baby potatoes, cut in half

garlic

snap peas

tsp garlic powder, divided

tsp onion powder, divided

tbsp sweet chili sauce

edamame,

Salt and pepper

Sesame seeds and sliced scallions

tbsp tahini

maple syrup

tsp tamari or soy sauce

tsp sesame oil, optional

lime

cilantro,

Water

Salt

Preheat oven to 425F. Place the potatoes on a baking tray and coat in 1 tablespoon oil and 1/2 teaspoon each garlic powder, onion powder and thyme. Season with a generous pinch of salt and pepper then toss to evenly coat. Spread the potatoes out on the baking tray and place the potatoes cut side down. Add the garlic cloves to the tray then place in the oven for 25 minutes.

Trim the ends of the snap peas and remove the strings that come off with them. Cut the snap peas on a bias then add to a baking tray along with the chopped broccoli pieces. Drizzle the tray with the remaining oil, garlic powder, onion powder, and thyme. Season with a pinch of salt then toss to evenly coat. Spread the vegetables out in a single layer then place in the oven to roast for 12 minutes.

Remove the tray of potatoes from the oven. Set the garlic cloves to the side then drizzle the potatoes with the chili sauce. Toss to evenly coat then place the tray back in the oven for 5 minutes.

When safe to handle, remove the garlic peels and place the cloves on a cutting board. Smash the garlic using the flat side of your knife then transfer the garlic to a small bowl to make the sweet chili tahini sauce. Add the tahini, chili sauce, maple syrup, tamari, sesame oil, lime zest and juice, and cilantro then give the mixture a whisk to fully combine. If the mixture is too thick, whisk in a tablespoon of water at time until you achieve your desired consistency. Adjust salt and sweetness to taste.

Assemble the salad by dividing the roasted potatoes and vegetables between serving bowls. Top each bowl with 1/2 cup edamame then top the bowl with a drizzle of the tahini dressing and garnish with scallions and sesame seeds.

This vegan Roasted Red Potato Salad has all the the classic tangy flavors of American deli style potato salad with plenty of texture.

Vegan Roasted Red Potato Salad

potatoes

salt (divided,

black pepper (divided,

red bell pepper

celery

dill pickles

Preheat the oven to 400°F. Line a rimmed baking sheet (or two) with parchment paper and set aside.

Toss the diced potatoes with olive oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. 

Spread the potatoes onto the prepared baking sheet in an even layer. You may need to use two baking sheets to fit all the potatoes in a single layer. Do not crowd the pans.

Roast for 15 minutes. Shake the pan(s) to flip the potatoes around. Bake for another 10 minutes until the edges are brown and crispy. Let cool.

Once the potatoes are cool, add them to a large mixing bowl with the remaining ingredients, including the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Taste and adjust seasonings, if necessary.

Eat immediately or chill until ready to serve.

This was delicious! I made it for my parents and myself, and we all loved it. 

Next time, and there really WILL be a next time, I think I'll leave out the celery. That is just a personal preference of both myself and my mom - it does add a nice crunch, but neither of us are big fans of the raw celery taste. Maybe I'll just try mincing it smaller? I would probably try adding some dried parsley (1 tbsp?) just because I like parsley, I have it, and I've seen it in lots of other potato salad recipes. I don't think this one NEEDS it, though - it is plenty flavorful without it.

Thanks for the recipe!

Wow, I love this recipe! Such a clever way to make the dressing. I definitely want to try this, thanks!

This Vegan Big Mac Potato Salad combines crispy roasted potatoes, juicy vegan burger chunks, and crunchy burger bun croutons, all tossed in a tangy Big Mac sauce dressing! Perfect for summer gatherings, this delicious vegan potato salad is a crowd-pleaser!

Big Mac Potato Salad

2.2 lbs Baby potatoes (1 kg)

salt and pepper (to taste)

pickled gherkins (sliced)

cherry tomatoes (150 grams) (halved)

red onion (finely chopped)

lettuce leaves

sesame seeds

vegan mayonnaise (120 g)

tbsp pickle juice

tbsp yellow mustard (American-style)

tbsp white wine vinegar

onion powder

garlic powder

tsp smoked paprika

Roast Potatoes

Preheat your oven to 200°C (400°F). Halve the baby potatoes and toss them in 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes until golden and crispy. Let them cool.

Make Croutons

Cut the burger buns into cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake at 180°C (350°F) until golden and crunchy.

Cook Burgers

Shape the vegan burger patties into mini patties. Cook them in a frying pan or oven until they are well done. Let them cool and cut into chunks.

Prepare Dressing

In a bowl, mix together 1/2 cup of vegan mayonnaise, 2 tablespoons of pickle juice, 1 tablespoon of yellow mustard, 1 tablespoon of white vinegar, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste.

Combine Salad

In a large mixing bowl, combine the roasted potatoes, mini vegan burger chunks, 4-5 sliced gherkins, 1 cup of halved cherry tomatoes, 1/2 finely chopped red onion, and 2-3 shredded lettuce leaves.

Assemble

Drizzle the Big Mac sauce over the salad.Toss everything to coat evenly. Sprinkle the burger bun croutons and 1 tablespoon of sesame seeds on top.

Serve

Serve the Big Mac Potato Salad fresh and enjoy the salad immediately to let all the flavors and textures shine.

Roasted potato salad

Woolworths Made Without Added Nitrite pork belly roast

Woolworths Easy beef roast

500 g Woolworths frozen roast potatoes

150 g Brussel sprouts, halved

300 g packet Woolworths Italian salad

150 g Radishes, sliced

½ punnet Fresh dill, chopped

g Fresh basil and white balsamic dressing

Method

1. Roast pork belly roast or beef roast with bacon lattice according to package instructions.2. Cook the roast potatoes according to the packaging instructions.3. Char the Brussels sprouts4. Toss all the ingredients together and dress.Photographs and video: Sadiqah Assur-IsmailRecipes and production: Brita du PlessisFood assistant: Josh van ZylFind more Christmas recipes here

Without mayo or eggs, this vegan roasted asparagus potato salad is dressed in a lemon mustard vinaigrette. It has lots of fresh parsley and chives.

Roasted Asparagus Potato Salad

assorted fingerling potatoes, (halved lengthwise)

black pepper

asparagus, (trimmed, cut 1-1/2 inch pieces)

garlic clove, (minced)

mustard

parsley (plus more for serving)

minced chives (plus more for serving)

lemon

Preheat the oven to 400 degrees F.

On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the potatoes cut side down. Roast the potatoes for 25 minutes until they are golden brown on the cut sides touching the pan. Flip them over and continue roasting for 10 minutes.

Add the asparagus to the pan, tossing everything around. Roast for an additional 6-8 minutes until the asparagus is bright green and tender but still crisp.

For the dressing, in a large bowl, whisk the garlic, mustard, parsley, chives, salt, pepper, lemon juice and oil. 

Stir the roasted potatoes and asparagus into the dressing until they are well coated.

Garnish with more fresh herbs as desired before serving.

This Roasted Potato Salad has crispy oven roasted potatoes tossed in a creamy herbed dressing. Easy, crowd pleasing and so delicious!

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