Recipes and Cooking Potato Salad with Fresh Stir-Ins Be the first to rate & review! At your next cookout, surround basic potato salad with bowls of flavorful stir-ins like bacon, peppers, and garden-fresh vegetables. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 9, 2022 Print Rate It Share Share Tweet Pin Email Photo: Tina Rupp Prep Time: 20 mins Roast Time: 40 mins Stand Time: 15 mins Chill Time: 1 day Total Time: 20 mins Servings: 10 Jump to Nutrition Facts Ingredients 5 pound tiny new red potatoes or baby Yukon Gold potatoes, halved ¼ cup olive oil 1 teaspoon salt ½ teaspoon ground black pepper 1 recipe Classic Potato Salad Dressing Milk Stir-Ins: Snipped fresh sorrel, parsley, dill, and/or basil Crisp-cooked bacon, drained and crumbled Seeded and chopped jalapeño chile peppers and/or chopped bottled red cherry peppers* Mustard seeds, fennel seeds, and/or caraway seeds, toasted** Chopped peeled avocado (drizzled with lemon juice) Chopped radishes and/or celery Chopped red onion and/or green onion Classic Potato Salad Dressing 1 ½ cup mayonnaise or salad dressing 2 tablespoon yellow mustard 1 tablespoon white wine vinegar ½ teaspoon salt ¼ teaspoon ground black pepper Directions 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. 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. 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. Classic Potato Salad Dressing In a medium bowl stir together mayonnaise or salad dressing, yellow mustard, white wine vinegar, salt, and ground black pepper. *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. Rate it Print Nutrition Facts (per serving) 466 Calories 36g Fat 29g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 466 % Daily Value * Total Fat 36g 46% Saturated Fat 6g 30% Cholesterol 31mg 10% Sodium 727mg 32% Total Carbohydrate 29g 11% Total Sugars 3g Protein 6g Vitamin C 27.2mg 136% Calcium 30.3mg 2% Iron 2.7mg 15% Potassium 846mg 18% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.