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Roasted Potato Salad View Larger

Roasted Potato Salad


  • 2 pounds baby or new red potatoes, quartered
  • 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
  • 2 teaspoons salt
  • dash paprika
  • 1 teaspoon minced garlic
  • 3/4 cup chopped red onions
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 1/2 cups chopped celery
  • 8 ounces bacon, cooked, drained and crumbled
  • 1/2 cup sliced green onion tops
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 3/4 cup Stonewall Kitchen Maple Chipotle Grille Sauce
  • 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil


  1. Toss potatoes with 1/4 cup oil, salt, pepper and paprika. Place on shallow-rimmed baking sheet lined with parchment paper.
  2. Roast at 375 degrees for 30-35 minutes until golden brown.
  3. In large bowl, combine roasted potatoes, garlic, onions, red and yellow peppers, celery, green onion tops. Season with salt and pepper.
  4. In small bowl, combine Maple Chipotle Sauce and 1/4 cup olive oil. Whisk until well combined. Pour over potatoes, and toss to coat well.

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Maple Chipotle Grille Sauce
Maple Chipotle Grille Sauce Item: 131101 $7.95


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Extra Virgin Olive Oil
Extra Virgin Olive Oil Item: 551011 $9.95 Sale $5.98