Best 5 Contest Winning Roasted Red Potato Salad Recipes

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An explosion of flavors and textures awaits in our compilation of roasted red potato salad recipes. These delectable dishes, ranging from simple and classic to unique and innovative, showcase the versatility of this humble vegetable. Indulge in a traditional German potato salad infused with tangy vinegar and savory bacon, or elevate your taste buds with a zesty Greek-inspired salad featuring feta cheese and fresh herbs. For a touch of smokiness, try our roasted red potato salad with chipotle dressing, or embrace a healthier option with our vegan version featuring a creamy avocado dressing. Each recipe offers a culinary adventure that will satisfy every palate.

Here are our top 5 tried and tested recipes!

RED POTATO SALAD



Red Potato Salad image

Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.

Categories     comfort food     side dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3 lb. small red potatoes
2/3 c. mayonnaise
1/2 c. sour cream
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped
1/4 c. chopped dill
6 slices cooked bacon, chopped

Steps:

  • Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
  • Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
  • Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

RED POTATO SALAD



Red Potato Salad image

Mama has her way of doing things, and that's most obvious in the kitchen. Whether it's the tomato aspic she refuses to take off the Christmas menu, the cream of mushroom-filled casserole she won't lighten up, or the fudge recipe she swears she didn't get off the bottle of Marshmallow Fluff, Mama likes things done the old-school way. While we love Mama (and all of our favorite vintage recipes), we have a suggestion. Instead of that old-fashioned, mayonnaise-laden potato salad of hers, bring this brand-new red potato salad to the church potluck this year. We guarantee it will get all the glowing reviews that it received in our own Test Kitchen.There aren't many dishes we won't happily add bacon to, and this tangy red potato salad is no exception. Fresh herbs balance out and lighten up the rich bacon flavor, so this potato salad doesn't feel quite so heavy. With smoky bacon, a hint of sugar, bright herbs, and a zingy dressing, this red potato salad ticks every flavor box we can think of. A tip from the Test Kitchen: In Step 3, immediately toss the hot potatoes with the dressing so they soak up all of the vinegar for the most flavorful result. This potato salad is perfect for potlucks because it can be served at room temperature, although it's delicious warm as well. Plus, our Test Kitchen Professionals agreed that this potato salad isn't one that should be reserved solely for summer cookouts. Since it can be served warm and is full of comforting flavor, this red potato salad would be delicious during the winter months, too. The range of flavors it presents makes this red potato salad an easy side dish for any main protein. Trust us and try this delicious red potato salad recipe. It just might become one of Mama's go-tos!

Provided by Southern Living Editors

Time 40m

Yield Serves 6 (serving size: 1 1/3 cups)

Number Of Ingredients 13

3 pounds red baby new potatoes, unpeeled and cut into 1 1/2-in. pieces (about 9 cups)
8 cups water
2 tablespoons + 1 1/4 teaspoons kosher salt, divided
8 center-cut bacon slices, coarsely chopped
1 cup chopped red onion (from 1 onion)
3 scallions, sliced (about 1/2 cup)
1/4 cup apple cider vinegar
3 tablespoons whole-grain Dijon mustard
2 tablespoons sour cream
2 teaspoons granulated sugar
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground pepper

Steps:

  • Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.
  • While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes.
  • Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet. Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes. Remove from heat; whisk in vinegar, mustard, sour cream, and sugar. Add hot potatoes; toss gently to coat.
  • Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt. Serve warm or at room temperature.

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

Tips:

  • Use a variety of potato sizes and colors. This will give your salad a more interesting look and texture.
  • Roast the potatoes until they are slightly browned and crispy. This will help them hold their shape in the salad.
  • Let the potatoes cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
  • Use a light hand when dressing the salad. You don't want to overwhelm the potatoes with too much dressing.
  • Serve the salad immediately, or chill it for later. Roasted potato salad is delicious either way.

Conclusion:

Roasted red potato salad is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for potlucks, picnics, and barbecues. With so many different ways to make it, there's sure to be a roasted red potato salad recipe that everyone will enjoy.

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