Tuesday, August 23, 2011

Roasted Potato Salad

Remember when my mom was in town and made this little thing called raspberry cream cheese bread?  And remember how we all went nuts and thought we’d died and gone to heaven? 

Yeah, she’s an amazing cook.

Well, while she was here, she also made a heavenly potato salad for a family potluck.  It’s unlike any other potato salad I have ever had! 

It’s not your typical mayo, mustard, eggs, and pickle salad. 

This is truly THE best potato salad recipe… EVER! 

I don’t have pics of the process because she was at my grandpa’s when she made it.  Psshhh!  She just couldn’t wait…

So, here it is, slightly adapted from the July issue of People Magazine.

potato salad

2 1/2  lbs. unpeeled red potatoes, cut into bite sized pieces
1 medium red onion, cut in half and sliced thin
2 T canola oil
1 tsp. kosher salt
1/2 tsp. pepper
1 can of corn
1 cup diced celery
2 tsp. garlic powder
1/2 cup extra-virgin olive oil
1/3 cup white vinegar or apple cider vinegar (add a couple teaspoons of sugar or honey if desired)
salt and pepper to taste
1/2 – 3/4 cup sliced fresh basil

Preheat oven to 425. In a large bowl combine potatoes, onion and oil, toss with 1 tsp. salt and 1/2 tsp. pepper.

Spread mixture on 2 lightly greased cookie sheets. Bake 20 to 25 minutes or until potatoes are crispy.

Remove pans to wire racks; cool to room temperature.

Combine potato mixture, corn, celery and garlic powder in a large bowl. Whisk together olive oil, vinegar {and sugar or honey}; drizzle over vegetables and toss.  Coat evenly. Season to taste with salt and pepper.
Cover and chill at least 2 hours. Add basil just before serving.  Toss.


I’m pretty sure you’ll love it!  Such a light and refreshing take on an old classic!  DELICIOUS!!!!!


Sheryl said...

YUM! What A GREAT Recipe! I'd love it if you came by Cast Party Wednesday Tomorrow and shared some recipes with us.
I hope to see you there!

Grumpy Grateful Mom said...

That looks delicious! I've never tried potato salad like that before, but I'm guessing my family would gobble it. :)

Dana said...

Brooke's mom here. If you have any leftovers. It's great to fry them up in the morning with a little scrambled eggs and bacon cut up.

It's also good without the dressing. I also cut up some steamed asparagus or any other fresh vegetable. So many variations you can add to the recipe.

I had to let the potatoes cook a little longer in Utah. Just make sure they are tender. It's YUMMY!!!

Sarah BB @ East9thStreet said...

Never would have thought to add basil, what a nice addition. I'm going to try this one out! New follower from the Wild Wednesday Hop.

Deb said...

Looks AMAZING! yum yum
I love finding new recipes. I'll give this one a try.
Following you from the hop. Have a great day.

Michael Ann Riley said...

Oooo, this DOES look good. I have to say, I do make the BESTEST mayo based potato salad ;-) but I get tired of the same ol' same ol' and this looks really delicious. Printing it up! And following you now from the Wild Wed. Blog Hop!

Vicky said...

This looks a lot healthier than traditional potato salad and I love the idea of the corn in it.

I am a new follower from the Wild Wednesday Blog Hop.

Vicky @ http://messforless.blogspot.com

Sheryl said...

Thanks for sharing at Cast Party Wednesday. I hope you will join me again next week for another great party filled with amazing recipes!