Roasted Red Potato Salad 🥔🥗

Overview:

Name: Roasted Red Potato Salad
Total Time: 3 hours
Cook Time: 2 hours
Prep Time: 1 hour
Description: This potato salad recipe is a delightful twist on the classic, inspired by a cooking show but personalized with my own tweaks. Perfect for picnics, it’s easy to make and offers a refreshing taste of summer. Best served chilled and garnished with cherry tomatoes and black olives just before serving.

Nutritional Information:

• Calories: 1814.2
• Fat Content: 2.8g
• Saturated Fat Content: 0.7g
• Cholesterol Content: 0mg
• Sodium Content: 3050mg
• Carbohydrate Content: 411.4g
• Fiber Content: 53.7g
• Sugar Content: 20.7g
• Protein Content: 48.3g

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).

   Related Articles

   • 
     Divine Yeast-Risen Belgian Waffles Recipe
   • 
     Scrumptious Butterscotch Bliss Muffins with Irresistible Brown Sugar Topping
   • 
     Homemade Aloe Aftershave Gel for Soothing Skin
   • 
     Homemade Chunky Tomato Salsa with Fresh Cilantro and Lime

2. Prepare Potatoes: Wash the red potatoes thoroughly and slice them into uniform pieces. If they’re very small, quartering them will suffice.

3. Coat Potatoes: Place all the potato pieces into a large mixing bowl and coat them generously with olive oil, salt, pepper, and garlic powder.

4. Roast Potatoes: Spread the coated potato pieces evenly on a baking sheet. You may need 4 or 5 sheets for a large batch. Roast them in the preheated oven until they turn lightly browned, usually about 30-35 minutes. Once roasted, transfer them to a colander to drain any excess oil.

5. Prepare Remaining Ingredients: While the potatoes are roasting, prepare the remaining ingredients. Drain the roasted red pepper fillets and slice them lengthwise into quarters. Then, cut them diagonally into smaller pieces. Set aside. Similarly, slice the red onion into thick pieces and chop them coarsely, ensuring they’re about 1/2 to 3/4 inch in size. Drain the black olives well.

6. Combine Ingredients: In a large mixing bowl, combine the roasted potatoes with the diced and drained vegetables.

7. Add Dressing: Begin by adding one cup of Peppercorn Ranch dressing (you can use your favorite flavor of Ranch dressing as a substitute). Mix the dressing thoroughly into the potato and vegetable mixture until everything is well coated. Adjust the amount of dressing according to your preference, adding more or less as desired.

8. Chill and Serve: Once mixed, chill the salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together beautifully.

9. Garnish and Enjoy: Just before serving, garnish the potato salad with halved cherry tomatoes and a few more black olives for an extra burst of flavor and color. Serve chilled and enjoy!

Serving Suggestions:

• This potato salad pairs perfectly with grilled chicken strips or jumbo shrimp for a hearty main dish option.
• Serve it alongside other picnic favorites like sandwiches, grilled vegetables, and fresh fruit for a complete outdoor feast.

Tips:

• For added convenience, you can prepare the roasted potatoes and chopped vegetables ahead of time and assemble the salad just before serving.
• Customize the salad by adding your favorite herbs or spices to the dressing for an extra layer of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this refreshing and flavorful Roasted Red Potato Salad at your next gathering or picnic! 🌞🥔🥗