If your family loves roasted potatoes, then they’ll love this! Peas give it that little pop of color and a delicate sweetness.

If You Love Roasted Potatoes–

Then you are going to flip over this potato salad!

Roasting gives potatoes a great depth of flavor. It also makes them a bit crunchy. I absolutely love them and I don’t know why I never thought of doing a potato salad with them before.

Not that I haven’t seen various salads made with roasted potatoes; I have but they were always some complicated concoction with other additions I wasn’t crazy about. Let’s just say, I never made any of them.

You can roast the potatoes in the oven or do them on the grill. However, you’ll need a grill basket to do them in otherwise they will fall through the grates of your grill. A grill basket was one of the best purchases I made so if you do a lot of outdoor grilling too, you’ll love it as much as I do.

Potatoes: Make It Easy On Yourself

I used small gourmet potatoes. They’re the ones that come in a mesh bag or plastic pouch. These are already pre-washed and they are firm potatoes which is pretty much required for roasting–or salads for that matter.

The potatoes I used were Little Potato Company brand. I used the “Terrific Trio” variety. You get a good mix of red, yellow and blue in those. However, any brand will do and you don’t have to have a mix of colors therefore, one variety will do as well.

Yes Peas!

Peas are the perfect add-in for this potato salad.

They not only add a pop of color to a rather monochromatic dish, they also add a touch of sweetness.

You don’t cook the peas–well, if you want to do that, it’s ok too–you just defrost them and rinse them under some tepid water and you’re set to go.

The Recipe

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Roasted Potato and Pea Salad

If your family loves roasted potatoes, then they’ll love this! Peas give it that little pop of color and a delicate sweetness.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: GRILLING, salads, side dishes

Cuisine: American

Keyword: peas, potato salad, roasted potatoes

Servings: 6

Calories: 282kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs small gourmet potatoes see NOTES
• 2 tbsp finely chopped onion
• 1 cup frozen peas thawed, rinsed and drained
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper

DRESSING

• 1/2 cup mayonnaise
• 2 tbsp sour cream -OR- plain Greek yogurt
• 1 tsp sugar
• 2 tbsp white wine vinegar
• 1 tsp garlic powder
• 1/4 tsp salt

Instructions

• Preheat oven to 400 degrees F.
• Cut each potato in half and place in a large bowl. Drizzle with olive oil then place potatoes on a large baking sheet. Sprinkle with salt and pepper. Bake for 20-30 minutes, or until potatoes are done and golden.
• You may also grill the potatoes—prepare them the same way then grill over medium heat on a gas/electric bbq grill until golden and done. A grill tray (for small food that can fall through the grates) is necessary.
• Cool potatoes completely.
• Mix potatoes, onion and peas in a large bowl. Mix all dressing ingredients in a small bowl. Fold the dressing into the potatoes.
• Cover and chill until ready to use.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 629mg | Potassium: 581mg | Fiber: 3g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg

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Potato salad with a bold and tangy dressing flavored with chipotle, scallions and a hint of lime. Not your ordinary potato salad.

Who doesn’t love a great tasting potato salad?

This potato salad’s secret to awesome taste is it’s dressing! It starts with a mayonnaise base flavored with chipotle peppers, scallions, a whisper of cilantro and a hint of lime.

I made this with red-skinned potatoes. That variety is perfect for potato salad because their texture is a bit waxy and they don’t fall apart when cooked and cut. Plain white all-purpose potatoes will do too, as well as Yukon golds, but avoid russet and Idaho. The latter are best used as baked potatoes or to make mashed potatoes because of their mealy, fluffy texture.

When cooking the potatoes, the secret to great-tasting potatoes is to make sure the water has enough salt added. Chefs say that the water should taste like the sea. I usually add about a tablespoon of coarse (kosher) salt to about a quart of water.

The Chipotle Scallion Dressing (also linked below in the recipe) was originally from a recipe for sweet potato salad. This salad is also wonderful with sweet potatoes, but I came to prefer this dressing used on regular potatoes. If you use sweet potatoes instead, add about 1/4 cup of crisp bacon to the mix. You can also add the bacon when using regular potatoes. EVERYTHING tastes better with bacon!

You don’t have to reserve this dressing just for potato salad. It makes a very nice sandwich spread too–try it with turkey breast in a sandwich–it’s super!

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Chipotle Scallion Potato Salad

Potato salad with a bold and tangy dressing flavored with chipotle, scallions and a hint of lime. Not your ordinary potato salad.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dips/Sauces/Dressings, salads

Cuisine: American

Keyword: CHIPOTLE, potato salad, scallion

Servings: 4 -6

Calories: 165kcal

Author: Judith Hannemann

Ingredients

• 2 lbs cooked red or Yukon gold potatoes cut in chunks or sliced (see NOTES)
• 1 recipe for Chipotle Scallion Dressing
• 1/4 cup crisp cooked bacon diced (optional)

Instructions

• Place cut potatoes in a large bowl.
• Add the bacon if using.
• Add desired amount of dressing
• Chill for about 2 hours

Notes

You may also use cooked and sliced sweet potatoes.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 28g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 146mg | Potassium: 972mg | Fiber: 6g | Sugar: 1g | Vitamin C: 26mg | Calcium: 68mg | Iron: 7mg

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This summer salad is a bacon lover’s dream! It’s the marriage of German potato salad and the classic potato and egg salad.

OK, this is a rhetorical question, but who doesn’t love bacon??? Well, bacon lovers rejoice! Here’s your potato salad.

I wanted to make a special potato salad.  I love the plain stuff, but I’m not much of a lover of the “hot” or German potato salad.  Although with the German variety, I LOVED the idea of bacon.  It’s just that I find the dressing a bit too tart.

Bacon lovers rejoice!

So I decided to try to combine the two into something that suited my tastes.  I didn’t use 2 tbs of vinegar in the dressing due to it being too tart.  It was just right with 1 tbs.  I used cider vinegar because I love the flavor, but any variety will do. I also love anything ranch flavored so I went with the dry dressing as a seasoning.

One added benefit of this salad is, it can be served slightly warm.  So if you like the hot variety, don’t chill it and have your potatoes at room temperature or a bit above.  Too hot will melt the mayonnaise-based dressing.

This salad is so good, it can stand alone as a meal!

The Recipe

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Loaded Bacon Ranch Potato Salad

This summer salad is a bacon lover’s dream! It’s the marriage of German potato salad and the classic potato and egg salad.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: side dishes

Cuisine: American

Keyword: bacon, potato salad

Servings: 6

Calories: 421kcal

Author: Judith Hannemann

Ingredients

• 6 medium potatoes peeled, cooked & cut in chunks
• 1 cup thinly sliced celery
• 1/4 cup finely chopped onion
• 4 strips crisp-cooked bacon diced
• 2 hard-cooked eggs chopped coarsely
• 3 tbsp chopped fresh parsley
• 1/4 cup shredded carrot optional

DRESSING

• 1 cup mayonnaise
• 1-2 tbsp vinegar
• 2 tsp ranch salad dressing mix the dry stuff
• 1 tsp sugar
• 1/4 tsp pepper

Instructions

• Add the potatoes, celery, onion, eggs, bacon, parsley and carrot (if using) in a large bowl. Toss to combine.
• In a small bowl, mix dressing ingredients. I started out with the 1 tbs of vinegar, then tasted. If you prefer the dressing more on the tart side, add the additional tbs of vinegar.
• Fold dressing into the potato mixture. Cover and chill for about 1 hour.
• Serves 6

Nutrition

Serving: 1person | Calories: 421kcal | Carbohydrates: 25g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 535mg | Potassium: 839mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1246IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 6mg

Loaded Bacon Ranch Potato Salad

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What a great way to celebrate Cinco de Mayo.  Great flavor combo of chipotlee, lime and cilantro.

Chipotle For Cinco de Mayo

The secret to this fabulous potato salad is the chipotle dressing.

It uses the Traditional Chipotle flavor of Herdez® Mexican Cooking Sauces and you can do more with cooking sauce than just cook in it.

I wanted to develop something for the Herdez® people that was a little out of the ordinary with their Mexican sauces because I’ve always loved the smoky flavor of chipotle and it goes so nicely with potatoes.

Say OLE to this potato salad

As Cinco de Mayo may even start the BBQ and picnic season in some regions (not mine LOL) here is the perfect accompaniment for your outdoor meal.

The addition of hard-cooked egg (or garbanzos if you want to go vegan) actually makes this a complete meal.

The Recipe

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Mexicali Chipolte Potato Salad

The secret to this fabulous potato salad is the chipotle dressing.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: salads

Cuisine: Mexican

Keyword: CHIPOTLE, potato salad

Servings: 6

Calories: 445kcal

Author: Judith Hannemann

Ingredients

• 2 lbs cooked red potatoes cut in chunks
• 1/4 cup red onion diced
• 2 roma tomatoes de-seeded julienne
• 1/4 cup sweet bell pepper julienne
• 2 hard-cooked eggs chopped coarsely
• 1 cup garbanzo beans optional or in place of eggs
• 1 cup mayonnaise*
• 1/4 cup Herdez® Traditional Chipotle Mexican Cooking Sauce
• 1 tbsp fresh lime juice
• 1 tbsp cilantro minced

Instructions

• Mix mayonnaise, Herdez® Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside.
• Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving.
• Makes 6 servings.
• *For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 36g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 413mg | Potassium: 866mg | Fiber: 6g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg

 

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Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This
blog was written in support of Herdez and their Mexican Cooking Sauces.

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Herbed Potato Salad

Gourmet twist on a classic potato salad.  Potatoes are cooked with a bruised sprig of rosemary in a pressure cooker, as pressure cooking will infuse the rosemary flavor in the potatoes.  Potatoes are also cooked and served with skin on for a rustic look.

Dressing is a basic aoli (basically mayonnaise, and you can use that) with pesto added.

Great served with Oven Fried Ranch Chicken 

• 2 lbs all-purpose potatoes, well scrubbed
• 1 – 4-inch sprig of fresh rosemary
• 1 cup water
• 1 tsp salt
• 2 green onions (scallions) sliced thinly
• Pesto Aoli:
• 1 cup mayonnaise
• 1 tbs prepared pesto*

Herbed Potato Salad

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