Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

At your next cookout, surround basic potato salad with bowls of flavorful stir-ins like bacon, peppers, and garden-fresh vegetables.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
roast:
40 mins to 45 mins at 425°
stand:
15 mins
chill:
1 day
Servings:
10
Max Servings:
12
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Potato Salad with Fresh Stir-Ins

Ingredients

Ingredient Checklist
Stir-Ins:

Directions

Instructions Checklist
  • Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally.

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Instructions Checklist
  • Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours.

Instructions Checklist
  • To serve, stir up to 1/3 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad. Makes 10 to 12 side-dish servings.

*Test Kitchen Tip:

If desired, potatoes can be cooked in the microwave. To microwave potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice. Drain potatoes; set aside. Repeat with remaining uncooked potatoes, using additional water and salt.

*

Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.

Nutrition Facts (Potato Salad with Fresh Stir-Ins)

466 calories; total fat 36g; saturated fat 6g; polyunsaturated fat 17g; monounsaturated fat 6g; cholesterol 31mg; sodium 727mg; potassium 846mg; carbohydrates 29g; fiber 3g; sugar 3g; protein 6g; vitamin a 97IU; vitamin c 27mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 30mg; iron 3mg.

Classic Potato Salad Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together mayonnaise or salad dressing, yellow mustard, white wine vinegar, salt, and ground black pepper.

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Reviews

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0