Description
Roasted red potato salad delivers a mouthwatering blend of rustic charm and Mediterranean flavors. Rich herbal notes and crisp textures invite culinary adventurers to savor this delightful summer side dish.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) red potatoes, quartered
- 1 cup cooked bacon, thinly sliced (turkey or regular)
- 1 cup celery, thinly sliced
Creamy Components:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
Seasoning and Additional Ingredients:
- 2 tablespoons olive oil
- 1/2 cup roasted red bell peppers, thinly sliced
- 1 teaspoon celery seed
- Salt and pepper, to taste
Optional Add-Ins:
- 1/2 cup sliced green onions
- 1/2 cup chopped hard-boiled eggs
- 2 tablespoons pickle relish
Instructions
- Prepare a foil-lined roasting pan and heat the oven to a high temperature of 425°F for optimal potato roasting.
- Coat red potatoes generously with olive oil, ensuring even distribution of salt and pepper for robust flavor development.
- Spread potatoes across the prepared pan, creating a single layer to promote even browning and crisp exterior.
- Roast the potatoes, rotating the pan every 15 minutes to guarantee uniform golden coloration and tender interior.
- Remove potatoes from oven after 40-45 minutes when they reach a beautiful golden-brown hue and can be easily pierced with a fork.
- Allow roasted potatoes to cool slightly for 10 minutes, which helps them maintain structural integrity during mixing.
- Combine mayonnaise, sour cream, and cream cheese in a separate bowl, whisking until achieving a silky smooth consistency.
- Incorporate celery seed into the creamy mixture, creating a flavor-rich dressing base.
- Partially crush approximately half of the roasted potatoes using a fork or pastry cutter to create varied texture.
- Fold in whole roasted potatoes, crisp celery, smoky bacon pieces, and vibrant roasted red peppers.
- Gently pour prepared dressing over the potato mixture, carefully folding to ensure complete and even coating.
- Refrigerate the salad for a minimum of one hour to allow flavors to meld and develop depth.
- Serve chilled and enjoy the harmonious blend of textures and flavors.
Notes
- Roast potatoes thoroughly to achieve a crispy golden exterior while maintaining a creamy interior, ensuring each piece gets maximum caramelization during cooking.
- Consider swapping bacon with turkey bacon or plant-based bacon bits for lower-fat or vegetarian versions that maintain the smoky flavor profile.
- Experiment with Greek yogurt instead of mayonnaise to reduce calories and add extra tanginess, creating a lighter yet equally delicious dressing.
- Allow the salad to marinate longer than one hour if possible, as overnight chilling helps ingredients meld together and intensifies the overall taste experience.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Lunch, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 364
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 28 mg