Best Roasted Tri Colored Potato Salad Recipes

Tricolor Potato Salad image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

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.

Roasted Potato Salad with Crispy Rosemary image

Provided by Alex Guarnaschelli

Categories side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds medium red bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon drained capers, chopped, plus 1 teaspoon caper brine
6 cornichons, cut into 1/4-inch pieces, plus 1 tablespoon cornichon brine
1/4 cup extra-virgin olive oil
1/2 cup canola oil (see Cook's Note)
3 sprigs fresh rosemary
3 teaspoons kosher salt

Steps:

Preheat the oven to 400 degrees F.
Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.