Best 2 Spring Roasted Potato Salad Recipes

Indulge in the vibrant flavors of spring with this refreshing Roasted Potato Salad recipe. Bursting with the season's best produce, this delightful dish combines tender roasted potatoes, crisp vegetables, and a zesty dressing for a perfect balance of flavors and textures.

As the star of the show, the potatoes are roasted to perfection, achieving a crispy golden-brown exterior and a fluffy, flavorful interior. Accompanying them is a medley of springtime vegetables, including sweet carrots, crunchy celery, and refreshing radishes, adding a delightful array of colors and textures to the salad. The dressing, a harmonious blend of tangy mayonnaise, tangy Dijon mustard, and fresh herbs, ties all the ingredients together, creating a symphony of flavors that will tantalize your taste buds.

Elevate your culinary experience further with the additional recipes featured in the article. Discover the secrets to creating a velvety smooth Avocado Dressing, perfect for drizzling over your salad. Learn the art of preparing tangy Pickled Red Onions, adding a burst of color and a delightful sour note to the dish. And for a touch of indulgence, try your hand at the delectable Bacon Bits, adding a savory, smoky flavor that will leave you craving more.

With its vibrant flavors, delightful textures, and customizable options, this Roasted Potato Salad is a true celebration of spring's bounty. Enjoy it as a refreshing side dish at your next gathering, or savor it as a light and satisfying meal. Let the vibrant flavors of spring dance on your palate with this delightful recipe.

Here are our top 2 tried and tested recipes!

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.

SPRING GARDEN POTATO SALAD

Spring Garden Potato Salad image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

2 cloves garlic, peeled
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise
2 1/2 tablespoons white wine vinegar
Freshly ground black pepper
8 cups water
2/3 cup dry white vermouth
3 cloves garlic, smashed
2 tablespoons kosher salt plus additional for seasoning
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds
5 medium carrots, peeled and sliced into 1/8-inch-thick rounds
1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8)
1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds
1 cup grape or cherry tomatoes, halved
3 scallions (white and green parts), thinly sliced
Freshly ground black pepper
1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
6 lemon wedges

Steps:

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

Tips:

Choosing the right potatoes: For this salad, it's best to use a firm, waxy potato like Yukon Gold or Red Bliss. These potatoes hold their shape well during roasting and won't become too mushy when tossed with the dressing.
Roasting the potatoes: Preheat your oven to 425°F (220°C) before roasting the potatoes. This will help them get crispy on the outside and tender on the inside. Toss the potatoes with olive oil, salt, and pepper before roasting to enhance their flavor.
Making the dressing: The dressing for this salad is a simple vinaigrette made with olive oil, lemon juice, Dijon mustard, honey, and fresh herbs. You can adjust the proportions of each ingredient to suit your taste.
Assembling the salad: Once the potatoes are roasted and the dressing is made, simply toss them together in a large bowl. You can also add other ingredients to the salad, such as chopped hard-boiled eggs, bacon, or roasted vegetables.

Conclusion:

This Spring Roasted Potato Salad is a delicious, versatile dish that can be served warm or cold. It's perfect for potlucks, picnics, or backyard barbecues. With its vibrant flavors and textures, this salad is sure to be a hit!