Roasted New Potato Salad

February 23, 2023Teresa Ambra

Gluten Free Living – 2023

I absolutely LOVED, LOVED, LOVED this amazing Roasted New Potato Salad recipe. Oh my. It has bacon, Ranch Dressing, green onions and the potatoes are roasted instead of boiled for the recipe. That adds additional savoriness in my opinion. It’s just one of those recipes that’s good, good, good down to the last bite.

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Back in September, we joined two other families in our community and had lunch together on Saturday afternoon. The host home served BBQ Brisket from one of the local eateries. I brought my favorite Chopped Greek Salad and Mint Chocolate Fudge Cookies. The other couple made this Southern Living Roasted New Potato Salad recipe. It was so delicious that I ate two large helpings. No kidding.

I asked for the recipe and planned to make it for company later that month. Unfortunately, that didn’t work out but I had already purchased all the ingredients. So I asked John to grill up some hamburgers and made this Potato Salad to go with it. Yum, yum, yum.

This is a fantastic side dish any time you’re grilling out with friends…..any time you want to serve BBQ…..or any time you’re celebrating summer holidays like Memorial Day or Fourth of July. It goes with just about any kind of grilled meat and everyone’s gonna love it. And, of course, bacon makes everything better. ‘Nuff said.

Roasted New Potato Salad is fantastic!

The combination of flavors in this recipe is outstanding.

It’s perfect with hamburgers, BBQ Brisket or and grilled meat.

Here’s what I did.

I used these ingredients.

Pour olive oil into a mixing bowl.

Add new potatoes.

Add garlic, sweet onion, salt and pepper.

Stir ingredients to coat well.

Line a large cookie sheet pan with parchment paper. Spread the potato mixture evenly over top of the parchment paper.

Bake at 425 degrees for 30-35 minutes until fork tender.

Transfer roasted potatoes to a mixing bowl.

While potatoes are roasting, fry bacon.

Fry bacon until crisp but not scorched! Transfer to paper towel-lined plate to drain Then crumble the bacon into small pieces. Set aside.

While potatoes are roasting, also dice green onions. Set aside.

To the mixing bowl with the roasted potatoes, add: mayonnaise (I used Hellmann’s with olive oil), green onions, crumbled, cooked bacon and Ranch Dressing.

Stir ingredients to combine. Serve immediately or cover with lid and refrigerate until ready to serve.

Roasted New Potato Salad is wonderful served with hamburgers and fresh fruit.

This is one of the best Potato Salad recipes I’ve ever eaten. Ranch Dressing makes it special.

The combination of Ranch Dressing, bacon and green onions really enhances the flavor of this tasty potato salad.

Here’s the recipe.

ROASTED NEW POTATO SALAD

(Recipe adapted from Jill Gilreath, Providence Church, Frisco, TX; source: adapted from Southern Living, Our Readers Top Rated Recipes)

Roasted New Potato Salad

Teresa Ambra

Roasted New Potato Salad is a fantastic adaptation from the Southern Living "Our Readers Top-Rated Recipes" cookbook. It includes Ranch Dressing, green onions and bacon along with roasted the potatoes for maximum flavor. This is one of the BEST Potato Salad recipes ever! Great for tailgating parties, BBQ, potlucks or anytime you're grilling out.

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Prep Time 18

Cook Time 30

Total Time 48

Course Salad, Side Dish

Cuisine American

Servings

Calories 295 kcal

Equipment

1 large cookie sheet pan
2 mixing bowls
1 wooden spoon
1 sharp knife for cutting vegetables
1 skillet for frying bacon
measuring cups
measuring spoons
parchment paper
1 spatula

Ingredients

2 tbsp. olive oil
2 lbs. small red potatoes diced
1/2 medium-sized sweet onion chopped
2 tsp. minced garlic
3/4 to 1 tsp. coarse sea salt or as desired
1/3 tsp. freshly ground black pepper
8 to 10 slices bacon crisp cooked and crumbled (I used 12 ounces)
1 bunch green onions chopped
1/2 cup prepared lite Ranch dressing (I used Kraft Deluxe Ultimate Ranch Dressing)
1/4 cup lite mayonnaise (I used Hellmann's olive oil mayonnaise)

Instructions

Pour olive oil into a mixing bowl.
Add potatoes, sweet onion, garlic, salt and pepper.
Toss ingredients to coat.
Line a 11×17” jelly roll pan with parchment paper.
Arrange potato mixture in a single layer on parchment paper-lined 11×17” jellyroll pan.
Bake at 425º for 30-35 minutes or until potatoes are fork tender.
Stir occasionally while baking.
Remove pan from oven.
Transfer potatoes to a large salad bowl.
Toss potatoes with crumbled, cooked, bacon, green onions, Ranch dressing and mayonnaise.
Sprinkle with additional salt and pepper, as desired. (See note below).
Serve immediately, or cover with lid and chill until ready to serve.

Notes

NOTE: Potatoes can be baked an additional 10 minutes longer if you want crispier potatoes in the salad.

NOTE: This Ranch Dressing is the only store-bought brand I could find without MSG.

NOTE: If you use plain Ranch Dressing you may want to include all of the salt. The salad dressing I used had more seasoning, plus the addition of extra bacon included more salt, so the lesser amount of salt was sufficient.

Recipe adapted from Southern Living.

Nutrition

Calories: 295kcalCarbohydrates: 22gProtein: 5gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 20mgSodium: 541mgPotassium: 612mgFiber: 2gSugar: 4gVitamin A: 58IUVitamin C: 12mgCalcium: 27mgIron: 1mg

Keyword bacon, green onions, new potatoes, potato salad, potatoes, Ranch dressing, side dish

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