Roasted Red (New) Potato Salad

Total Time
Prep 15 mins
Cook 25 mins

This recipe is really simple, with the potatoes roasted, not boiled. I posted it because I had touble finding a recipe for roasting potatoes for a salad using the Search engine. So when I did finally find what I needed, I put this recipe together.

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. Scrub, but don't peel the potatoes.
  3. Mix olive oil and garlic powder.
  4. Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
  5. Bake about 25 minutes, or until just fork tender.
  6. Don't overcook!
  7. Remove to a dish or rack to cool.
  8. Add the dressing when they're warm, but not hot.
  9. For dressing: Add sugar to vinegar; stir to dissolve.
  10. Add sour cream and celery seed, and stir until smooth.
  11. Stir in scallions and parsley.
  12. Cut potatoes into bite-size pieces (about 8ths).
  13. Carefully stir in potatoes.
  14. Chill at least one hour.
Most Helpful

5 5

Whoa! This is now my number one favorite potato salad of all time! Nutty how delicious! My "changes" just included putting more of stuff. I tripled the potatoes and dressing, then put more pickles (chopped chunky), calamata olives (plenty), a whole red bell pepper, a whole bunch of scallions and half a bunch of parsley. Dear lord! Where is the picnic?? And my blue ribbon?? I think one of the guests might not like it because he likes everything plain, but guess what? He can stop at the store for a tub of that junk that tastes like airplane glue. :)

5 5

This was a an awesome addition to our cook out. I followed the recipe exactly,(except I tripled it with no problem) and added the red peppers and olives. My guests loved it. I also made it the day before and refrigerated over night. The flavors blended really well. Next time I will get it out of the fridge sooner, I think it tastes better when it is not to chilled. Great recipe, Thanks!

5 5

Daaaah-licious! This recipe really lets the potato flavor shine through. I may have used a little more of the veggies than was called for. The only thing I did different was sprinkle the vinegar directly on the potatoes after they were cut. I think this way less of the dressing is absorbed, so you don't need to use as much.