Preparation Info

Roasted Potato Salad

Made With Our

Roasted Garlic Vinaigrette

Item: 141101



  • 2 pounds baby or new red potatoes, cut into bite size pieces
  • 1/4 cup Stonewall Kitchen California Extra Virgin Olive Oil
  • 1 teaspoon salt
  • Dash paprika
  • 1 teaspoon garlic, minced
  • 3/4 cup chopped red onions
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 1/2 cups celery, chopped
  • 8 ounces bacon, cooked, drained and crumbled
  • 1/4 cup green onion tops, sliced
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2-3/4 cup Roasted Garlic Vinaigrette



  1. Toss potatoes with California Extra Virgin Olive Oil, salt, pepper and paprika. Place on shallow-rimmed baking sheet lined with parchment paper.
  2. Roast at 375 degrees F for 30-35 minutes until golden brown.
  3. In large bowl, combine roasted potatoes, garlic, onions, red and yellow peppers, celery, bacon, green onion tops. Season with salt and pepper.
  4. Pour Vinaigrette over potatoes, and toss to coat well.
  5. Serve warm, at room temperature or cold.