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

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. :)

erikaontheedge July 14, 2009

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!

Mom2girls May 27, 2003

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.

threeovens August 22, 2009

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