This warm Roasted Potato Salad is not only great for your next pot luck or cook out, but it’s perfect with rotisserie chicken. Not your Mom’s potato salad, but possibly better.
Potato salad is one of those dishes that most people are particular about. I only like my moms, with mustard, mayonnaise, celery seeds, and black olives along with the traditional ingredients. But no one can make it quite the same as she does. No other potato salad measures up.
Mike on the other hand likes German potato salad which is served warm. I’m not particularly fond of the vinegar taste in it so I thought I would try one without vinegar. Trust me this is nothing like my moms, in fact, I’m not sure I would even call it a salad.
I found the recipe at Elliotts, a local restaurant in Pinehurst, in their shop next to Stonewall Kitchens’ Maple Balsamic Dressing. This marketing idea is great because of course I bought the dressing which I migh t not have tried without a recipe. Let me just say, this dressing is great all by itself. It has a slightly sweet taste along with the balsamic flavor. Use the leftovers on any salad.
It was quick and easy to put together. Just cut your potatoes into bite size chunks and roast with garlic and a bit of oil. While your potatoes are roasting, fry some bacon and then pour the dressing over the roasted potatoes for a great side dish. On those nights where you are just serving a rotisserie chicken, this side will transform an ordinary chicken dinner with very little effort.
How do you make a roasted potato salad
Step 1: Start by cutting potatoes into small chunks, drizzle with oil and roast for 30 minutes or until they are tender and brown.
Step 2: While the potatoes are roasting, cook some bacon and combine it with green onions and balsamic maple dressing. Pour over the warm potatoes and serve.
This is called a salad but I think it’s more of a side. We all went back for seconds. It’s a great way to serve roasted potatoes. You can definitely serve this cold but we like it warm the best.
More sides you’ll love
- Charred corn
- Roasted asparagus
- Cucumber salad
- Broccoli salad
- Mashed potatoes
- Corn pudding
- Tomato galette
- Roasted carrots
- Vegetable packs
- Mac & cheese
Roasted Potato Salad
- 3 lb new potatoes cut in pieces
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup maple balsamic dressing
- 6 slices bacon cooked crisp and crumbled
- 3 scallions sliced including the greens
- ½ cup parsley chopped
- Preheat oven to 375º. Toss potatoes with olive oil, salt, pepper and garlic in a large mixing bowl. Spread potatoes in a single layer on a large baking sheet. Bake for 25-30 minutes, or until potatoes are soft and slightly browned.
- In a large mixing bowl combine Maple Balsamic Dressing, bacon and scallions. Add the warm potatoes and stir gently to combine. Top with fresh parsley. Serve warm or room temperature.