Best Spring Roasted Potato Salad Recipes

ANN'S ROASTED POTATO SALAD

Ann's Roasted Potato Salad image

Provided by Food Network

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 ROASTED POTATO SALAD

Spring Roasted Potato Salad image

Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1/4 cup finely chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 lb baby Yukon gold or red potatoes (each about 1 1/2 inches in diameter), cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb fresh asparagus spears, cut into 2-inch pieces (about 3 cups)
3 cups baby arugula

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
In small bowl, mix dressing ingredients with whisk.
Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
In medium bowl, toss asparagus with remaining 1 tablespoon oil.
Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g