Creamy Roasted Potato Salad is actually a recipe which I had done for another site that I was writing for last year. They ended up not really being able to get off the ground so it never got used. When I posted my recipe for the chicken on IG yesterday some people expressed interest in the potato salad so here it is! (The recipe for the chicken is here. Lemon & Herb Roasted Chicken Thighs.)
This was actually a really nice potato salad and quite a bit different than the usual one that we see with lots of mayonnaise, eggs, etc. This salad has none of those.
It makes a great use of new potatoes which are in abundance right now. These get cut into chunks. I just leave the skins on them for colour and texture. I cut them in 1/2 inch cubes as best as I can, along with some onion and garlic.
They get spread onto a baking sheet and roasted quickly in a hot oven until they are crisp and golden brown. It only takes about half an hour.
Just long enough for you to fry up some bacon, because yes, this tasty salad also boasts a nice quantity of crisp bacon in it and some spring onions. Bacon makes everything taste better doncha know? At least that is the rumour!
The dressing is a really simple one as well. Its just your favourite ranch dressing mixed together with some mayonnaise. Easy peasy. Toss it all into a bowl and give it a good stir and presto chango . . .
You have a delicious potato salad to serve along side of all your grills and roasts etc. I can't think of anything that it wouldn't go with actually. Its really very nice!
Creamy Roasted Potato Salad
Yield: 4 - 6
prep time: 11 Mcook time: 35 Mtotal time: 46 M
This delicious salad makes good use of the new potatoes and fresh produce available this time of year. It is a beautiful mix of textures and flavours.
Ingredients:
- 2 TBS light olive oil
- 2 pounds new red potatoes, washed, dried and diced
- 1 medium brown onion, peeled and chopped
- 2 tsp minced garlic
- 1 tsp coarse salt
- ½ tsp of freshly ground black pepper
- 8 to 10 rashers of cooked crisp (streaky) bacon, crumbled
- 1 bunch of spring (green) onions, washed, trimmed and chopped
- ½ cup prepared Ranch Dressing (use your favourite brand) (120g)
- ¼ cup good quality mayonnaise (60g)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425*F/ 230*C/ gas mark 7. Line a 15 X 10-inch jelly roll pan with aluminium foil.
- Chop the brown onions and potatoes (I don’t bother to peel the potatoes) and mince the garlic. Toss together in a bowl along with the salt, black pepper and olive oil. Spread out on your prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, stirring them every now and then. If you like your potatoes a bit crisper, you can bake them for 10 minutes longer.
- Chop your spring onions and crumble the cooked bacon while the potatoes are roasting.
- Transfer to a large bowl. Add the crumbled bacon, and spring onions. Whisk together the ranch dressing and mayonnaise. Pour over the potato mixture and combine completely. Taste and adjust seasoning as required. Serve immediately, or cover and chill until serving time.
What kinds of salads do you enjoy in the summer months? I really love vegetable salads myself. Lettuce, all kinds of lettuce. I really enjoy the dark green ones, and a mix of lettuces. I had planted some with the few seeds I was able to get, but the slugs ate them all. They are particularly bad this year but we have had a lot of rain which really brings them out! In any case, I also love potato salad. The potato is my favourite vegetable!
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