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Roasted Potato Salad View Larger
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Roasted Potato Salad

Ingredients:

  • 2 pounds baby or new red potatoes, cut into bite size pieces
  • 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
  • 1 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
  • 1/4 cup sliced green onion tops
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1/2 to 3/4 cup Stonewall Kitchen Roasted Tomato Balsamic Vinaigrette or Roasted Garlic Vinaigrette

Directions:

  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 Vinaigrette and 1/4 cup olive oil. Whisk until well combined. Pour over potatoes, and toss to coat well.

Quantity

In Stock

Roasted Garlic Vinaigrette
Roasted Garlic Vinaigrette Item: 141101 $7.95

Quantity

In Stock

Roasted Tomato Balsamic Vinaigrette
Roasted Tomato Balsamic Vinaigrette Item: 141130 $7.95