Roasted Red Potato Salad

Roasted Red Potato Salad

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Mary Beth Cauthen


This potato salad recipe was inspired by one I had several summers ago at The Smilin' Fish Cafe in Santa Rosa Beach Florida. Thanks, George!


★★★★★ 2 votes

25 Min
45 Min


  • 8-10 medium
    new red potatoes
  • 2-3 Tbsp
    lighter flavored olive oil
  • 1/3 c
    red wine vinegar
  • 1 medium
    red bell pepper, chopped
  • 1/2 medium
    red onion, chopped
  • 4 stick
    celery, chopped
  • 2 Tbsp
    duke's mayonnaise, more or less to taste
  • 1/2 c
    sour cream
  • 1/4 - 1/3 c
    grated parmesan cheese
  • ·
    chopped green onions, for garnish
  • 1 or more tsp
    garlic salt
  • 1/2 - 1 tsp
    coarse ground black pepper

How to Make Roasted Red Potato Salad


  1. Preheat oven to 450 degrees. Cut up red potatoes into uniform chunks. Toss in olive oil, garlic salt and black pepper.
  2. Roast potatoes at 450 for 40-45 minutes, stirring occasionally.
  3. In a large bowl, toss potatoes with vinegar while hot.
  4. Cool completely. Add remaining ingredients and mix well. Top with chopped green onions, if desired. If you like a creamier salad, you may add a little more mayo. I actually like this a little on the tangy side, so I use less mayo.

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About Roasted Red Potato Salad

Course/Dish: Potato Salads
Other Tag: Quick & Easy

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