Roasted Three-potato Salad

Roasted Three-potato Salad Recipe with Red Onion and Celery

Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Roasted Three-potato Salad is a delicious and colorful dish that is perfect for any occasion. This recipe combines red, white, and yellow potatoes with a flavorful seasoning and fresh vegetables to create a tasty and satisfying salad.

History

The origins of Roasted Three-potato Salad are not clear, but it is believed to have been inspired by traditional potato salad recipes. By roasting the potatoes instead of boiling them, this recipe adds a unique twist to a classic dish.

Ingredients

vegetable cooking spray
2.5 lb (1.13 kg) mixed potatoes, red, white, and yellow
2 tbsp olive oil
1.5 tsp lemon pepper seasoning
0.75 cup diced red onion
0.75 cup sliced celery
0.25 cup chopped fresh parsley
0.5 cup prepared honey-mustard salad dressing

How to prepare

Heat the oven to 425°F (218°C).
Lightly spray a shallow baking pan with cooking spray.
Cut the potatoes into chunks about 1.25 inches in size.
Arrange the potatoes in a single layer on the baking pan.
Sprinkle the potatoes with olive oil and lemon pepper seasoning, tossing them to coat evenly.
Bake the potatoes until they are tender and golden, which should take about 30 to 40 minutes. Remember to stir them halfway through the cooking time.
Remove the potatoes from the oven and let them cool for 10 minutes.
Transfer the potatoes to a bowl.
Add the remaining ingredients and gently toss them together.
Cover the bowl and store the potatoes in the refrigerator.
Before serving, let the potatoes stand at room temperature.

Variations

Add cooked bacon or ham for a smoky flavor.
Mix in some roasted vegetables such as bell peppers or zucchini for added texture.
Use a different type of seasoning or dressing to change up the flavor profile.

Cooking Tips & Tricks

Be sure to cut the potatoes into uniform chunks to ensure even cooking.

- Stir the potatoes halfway through the cooking time to prevent them from sticking to the pan.

- Let the potatoes cool for 10 minutes before adding the remaining ingredients to prevent them from becoming mushy.

Serving Suggestions

Roasted Three-potato Salad can be served as a side dish or as a main course. It pairs well with grilled meats or as a light lunch on its own.

Cooking Techniques

Roasting the potatoes gives them a crispy exterior and a creamy interior, adding depth of flavor to the salad.

Ingredient Substitutions

Use sweet potatoes or purple potatoes for a different color and flavor.

- Substitute the salad dressing with a homemade vinaigrette or a yogurt-based dressing for a lighter option.

Make Ahead Tips

Roasted Three-potato Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.

Presentation Ideas

Garnish the salad with fresh herbs or a sprinkle of paprika for a pop of color. Serve it in a decorative bowl or on a platter for a beautiful presentation.

Pairing Recommendations

Roasted Three-potato Salad pairs well with grilled chicken, steak, or fish. It also goes well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Roasted Three-potato Salad contains approximately 250 calories.

Carbohydrates

Each serving of Roasted Three-potato Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Roasted Three-potato Salad contains approximately 10 grams of fat.

Proteins

Each serving of Roasted Three-potato Salad contains approximately 3 grams of protein.

Vitamins and minerals

Roasted Three-potato Salad is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe may contain allergens such as dairy (in the salad dressing) and gluten (in the seasoning).

Summary

Roasted Three-potato Salad is a nutritious and flavorful dish that is relatively low in calories and high in vitamins and minerals.

Summary

Roasted Three-potato Salad is a flavorful and nutritious dish that is easy to make and perfect for any occasion. With a mix of colorful potatoes, fresh vegetables, and a tasty dressing, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Roasted Three-potato Salad. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, pick fresh vegetables from her garden. As a token of her appreciation, she invited me into her cozy kitchen and offered me a taste of her latest culinary creation.

As I sat at her kitchen table, Mrs. Jenkins proudly presented me with a bowl of vibrant, roasted three-potato salad. The colors were a feast for the eyes – deep purple from the sweet potatoes, bright orange from the carrots, and creamy white from the russet potatoes. The aroma that wafted from the bowl was heavenly, a tantalizing mix of herbs and spices that made my mouth water.

I took a bite, and my taste buds were immediately delighted. The potatoes were perfectly cooked – tender on the inside and crispy on the outside. The dressing was a harmonious blend of tangy mustard, sweet honey, and savory herbs. It was a flavor explosion in my mouth, unlike anything I had ever tasted before.

I couldn't help but ask Mrs. Jenkins for the recipe. She chuckled and said, "Oh, my dear, this is a family secret passed down from generation to generation. But I suppose I could make an exception for you."

And so, Mrs. Jenkins generously shared her recipe with me that day. I diligently wrote down the ingredients and instructions in my tattered recipe book, making sure not to miss a single detail. I thanked her profusely and promised to make the roasted three-potato salad for my family soon.

When I returned home, I wasted no time in gathering the ingredients and getting to work. I peeled and diced the sweet potatoes, russet potatoes, and carrots, tossing them in a bowl with olive oil, salt, and pepper. I spread them out on a baking sheet and popped them in the oven, eagerly anticipating the delicious outcome.

As the potatoes roasted, my kitchen filled with the mouthwatering scent of herbs and spices. I whipped up the dressing – a tangy mix of mustard, honey, vinegar, and herbs – and set it aside to drizzle over the roasted vegetables. I couldn't wait to taste the final product and see if I had done Mrs. Jenkins' recipe justice.

Finally, after what seemed like an eternity, the roasted three-potato salad was ready. I carefully removed it from the oven and drizzled the dressing over the crispy, golden vegetables. I took a bite and closed my eyes, savoring the explosion of flavors in my mouth.

It was perfect. The potatoes were tender and flavorful, the dressing added a tangy kick, and the herbs brought a depth of flavor that was simply divine. I knew that I had stumbled upon a recipe that would become a family favorite for generations to come.

Over the years, I have made Mrs. Jenkins' roasted three-potato salad countless times, each batch as delicious as the last. I have shared the recipe with friends and neighbors, passing on the culinary tradition that was so generously gifted to me.

And every time I make the salad, I am reminded of that warm summer day in Mrs. Jenkins' kitchen, of the sense of amazement I felt when I first tasted her culinary masterpiece. It is a memory that I will cherish forever, a reminder of the power of food to bring people together and create lasting connections.

As I sit here, writing this story and reminiscing about the recipe that has brought me so much joy over the years, I am filled with gratitude for the culinary knowledge and generosity of Mrs. Jenkins. I can only hope that one day, my own grandchildren will experience the same sense of wonder and delight when they taste my roasted three-potato salad. And perhaps, they too will pass on the recipe to future generations, keeping the tradition alive for years to come.