Roasted Potato Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6 people

A Word From The Cook

“A great twist to the traditional potato salad.”


  • Salad:
  • 1 lb small red potatoes (can use a mixture of red and white potatoes)
  • 2 tbsp olive oil
  • 6 strips bacon
  • 6 oz green beans cut into bite size pieces (I prefer to use the french/thin ones)
  • 1 cup Cherry Tomatoes, cut in half (can also use a mixture of red and yellow tomatoes)
  • 1 cup Red Onion (diced)
  • 1/2 cup Black Olives (pitted and halved)
  • Salt and Pepper to taste
  • Dressing:
  • 1/4 cup White Wine Vinegar
  • 2 tbsp Chives (fresh / chopped)
  • 1 tbsp Tarragon (fresh /chopped)
  • 1 tbsp Parsley (fresh / chopped)
  • 1/4 cup Olive Oil
  • 1/4 cup Whipping Cream (can use half and half)
  • Salt and Pepper to taste



  1. Whisk the vinegar, chives, tarragon, parsley together in a small bowl.    Add the olive oil first (slowly while continuing to whisk briskly).   Then add the whipping cream and whisk until blended.   Refrigerate while the salad is being made (or can be made in advance and saved for later use).


  1. Preheat oven to 400°
  2. Cut potatoes in half and place in a large bowl.     Add the Olive Oil, salt and pepper and mix to coat the potatoes.
  3. Place potatoes cut side down on a parchment lined baking sheet and cook in preheated oven for 25 minutes (or until tender).   Let cool prior to putting the salad together.
  4. Cook the bacon, let cool and cut into small pieces.
  5. Blanch the green beans (bring a pot of water to a bowl, add the green beans for about 3 minutes, drain and immediately add cold water and ice cubes).
  6. In a large bowl combine the potatoes, tomatoes, bacon, beans, onion and olives.   Add the dressing and enjoy.
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