Red Onion-One Potato,Two Potato Roasted Potato Salad

Red Onion One Potato Two Potato Roasted Potato Salad

Never miss a recipe! Subscribe to my emails!

I’ve been watching the monthly events at Kitchen Play for a while now.  I love all of the creativity from the different bloggers using each month’s featured ingredient.  I couldn’t resist I had to join in.

I got the email inviting me to the March event featuring potatoes.  I knew this would be great because we are meat and potatoes kind of folks.  We eat potatoes EVERY day!

When I got the email from Casey stating that my course was salad, I was a little apprehensive.  I don’t really like potato salad.  I don’t like the idea of eggs and pickles with my potatoes and honestly cold potatoes are not really appealing to me.  I never make potato salad.

I then started to see it as a challenge.  Surely I could make a potato salad that I would like, surely.  Surely I was up to the challenge!

Did you know there are seven different types? Read about them here. I used two types of potatoes in my potato salad.  I decided to roast the potatoes instead of boiling them because I knew I would like the texture better.

All in all I have to say it came out great.  I had a small bowl while the salad was warm and it was delicious.  I begged my husband to wait 5 minutes before heading out the door to give it a try and he loved it too.

I put it in the refrigerator to chill for supper, thinking I could reheat it if it wasn’t great cold.  For dinner I grilled hamburgers and when I pulled the potato salad out and tasted it, I was amazed.  It was even better cold!  SUCCESS!

This potato salad is healthy, no dollops of mayonnaise or chunks of bacon. (Which also makes it perfect for a picnic!)  I was amazed that I didn’t miss the artery clogging components that are usually found in potato salad!

Potato Nutrition Facts:

  • One medium-size potato (5.3 ounces) has just 110 calories and is absolutely fat-free
  • This darling of the dinner table provides 45% of your daily value of vitamin C
  • When eaten with the skin, potatoes have more potassium than a banana – in fact, they are the largest and most affordable source of potassium of any vegetable or fruit!

Find all of the nutritional information on potatoes on the Potato Goodness site.

Be sure to visit Kitchen Play for all of this months featured recipes and you be inspired to create your own version of the great potato dishes and win some great prizes!

Follow Potato Goodness on Facebook!

Red Onion- One Potato, Two Potato Roasted Potato Salad

Ingredients:

  • 1 pound Yukon Gold potatoes
  • 1 1/2 pounds fingerling potatoes (I used a mix of red and white)
  • 1/4 cup olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon coarse salt
  • 1 teaspoon pepper

for dressing:

  • 1 cup red onion, chopped large
  • 1 head of garlic
  • 1/4 cup olive oil, divided use
  • 1 tablespoon whole grain mustard
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, chopped

Cooking Directions:

Preheat oven to 375 degrees F.

Wash and dry potatoes. Cut Yukon Gold potatoes into cubes and fingerlings into thirds.  Place onto a large baking sheet.

In a small bowl combine olive oil, rosemary, salt and pepper.  Pour over potatoes, and toss to coat the potatoes well.

In a small baking dish add onion and garlic pour 1 tablespoon of  olive oil making sure to get the top of the garlic.  Toss the onions to coat all sides.

Place potatoes and onion and garlic into oven and bake for 30 minutes or until potatoes are cooked through and fork tender.  Stir potatoes and onions half way through.

Remove from oven and set potatoes aside.

Carefully squeeze four of the garlic cloves from the garlic head.  Add onions, garlic cloves, 3 tablespoons olive oil, mustard, lemon juice honey and salt into a food processor or blender.  Pulse about 20 to 30 times.  You want it to be blended but not smooth.  You should still have visible pieces of onion.

Add potatoes to a large bowl, pour dressing over potatoes and add parsley.  Stir together until potatoes are well coated.

Serve warm or refrigerate for 2 hours to serve cold.

Enjoy!

Miss

Sign up for Potato Goodness emails for weekly recipes!  Or search their extensive recipe database!

The US Potato Board is also sponsoring a wonderful giveaway here at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total).  The deadline is April 15, 2012. Please review the complete contest rules before entering. Good luck!

 

 

Print Friendly