Roasted Potato Salad

This creamy salad takes full advantage of hearty roasted potatoes. It seems time-consuming, but if you prepare your other vegetables while the potatoes roast, you'll be serving it before you realize it!
  • 8-10 medium-sized potatoes, cut into 1-inch cubes
  • Cooking spray
  • 1/2 c. white onion, diced
  • 2/3 c. sweet red pepper, diced
  • 1/2 c. celery, diced
  • 2/3 c. baby carrots, sliced into coins
  • 1/2 c. mayonnaise -- you can use a light version
  • 1/2 c. Thousand Island salad dressing -- you can use a light version
  • freshly ground pepper to taste

Place the potatoes in a saucepan filled with water. Bring the water to a boil and simmer the potatoes for about a minute. Drain and place into a roasting pan coated in cooking spray. Bake in a 425F oven -- mixing every 15 minutes -- for 45 minutes or until tender and crisp.

Meanwhile, prepare the vegetables and mix the mayonnaise and salad dressing in a large bowl. Add the vegetables and potatoes to the dressing and toss to coat. Chill for at least 2 hours to allow the flavors to blend. Add desired pepper to the salad before serving.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour plus chilling time
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.