Roasted Little Potato Salads 4 Ways

This isn’t your mother’s creamy potato salad! Try these 4 fabulous Roasted Little Potato Salads. For more easy weeknight meals, visit littlepotatoes.com/recipes.

1. Roasted Little Potato and Kale Caesar Salad

Tasty

Servings: 4-6

Ingredients:

1.5 pound Little Potato Company Boomer Gold Potatoes

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1 bunch kale, trimmed and finely sliced

1 red onion, finely sliced

1 cup cooked bacon, cut into pieces

1 lemon

Greek Yogurt Caesar Dressing:

½ cup Greek yogurt

½ cup olive oil

2 tsp Worcestershire sauce

2 tsp Dijon mustard

2 cloves garlic, finely minced

1 tablespoon + 2 teaspoons sherry vinegar

¼ cup Parmesan cheese, freshly grated

1 ½ teaspoon salt

½ teaspoon pepper

Preparation:

1. Preheat your oven to 425ºF. Cut the little potatoes in half then add to a mixing bowl. Add the olive oil, onion powder, garlic powder, and salt, then toss well to combine. Transfer the potatoes to a baking sheet, cut side down, and roast for 20 - 25 minutes.

2. While the potatoes are roasting, make the dressing. In a large mixing bowl, combine the Greek yogurt, olive oil, Worcestershire sauce, mustard, garlic, vinegar, cheese, salt, and pepper, whisking well to fully incorporate. In a separate bowl, add the kale and about two-thirds of the dressing, tossing well.

3. When the potatoes are cooked, remove from the oven and allow to cool completely. Then, add the potatoes to the dressed kale, along with the red onion and bacon. Add the remaining salad dressing, and coat evenly. Transfer to a serving bowl then top with some extra Parmesan cheese and some wedges of fresh lemons for squeezing.

2. Little Potato Nicoise Salad

Tasty

Servings: 4–6

Ingredients

1.5 pound Little Potato Company Boomer Gold Potatoes

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ cup kalamata olives, halved

½ cup sliced sun-dried tomatoes

8 ounces tuna, drained

¼ bunch parsley, finely chopped

4 eggs, soft boiled and halved

Sun-dried Tomato Dressing:
¼ cup sundried tomato oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch of salt to taste

Preparation

1. Preheat your oven to 425ºF. Cut the little potatoes in half then add to a mixing bowl. Add the olive oil, thyme, rosemary, and salt, then toss well to combine. Transfer the potatoes to a baking sheet, cut side down, and roast for 20 - 25 minutes.

2. While the potatoes are roasting, make the dressing. In a large mixing bowl, combine the sun-dried tomato oil, vinegar, mustard, honey, and salt, whisking well to fully incorporate. Set aside.

3. When the potatoes are cooked, remove from the oven and allow to cool completely. Then, add them to a large mixing bowl, followed by the olives, sun-dried tomatoes, tuna, and parsley. Drizzle the dressing on, along with a pinch of salt, then gently mix all of the ingredients evenly. Transfer to a platter, then add the soft boiled eggs and enjoy!

3. Roasted Little Potato Spring Salad with Peas and Ricotta

Tasty

Servings: 4–6

Ingredients

1.5 pound Little Potato Company Boomer Gold Potatoes

1 tablespoon olive oil

1 teaspoon oregano

1 teaspoon salt

1 shallot, finely minced

½ cup peas, cooked and cooled

5 oz ounces ricotta

¼ bunch fresh mint, picked

Fresh black pepper to taste

Lemon Dressing:

¼ cup olive oil

1 tablespoon + 1 teaspoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch of salt to taste

Preparation

1. Preheat your oven to 425ºF. Cut the little potatoes in half then add to a mixing bowl. Add the olive oil, oregano, and salt, then toss well to combine. Transfer the potatoes to a baking sheet, cut side down, and roast for 20 - 25 minutes.

2. While the potatoes are roasting, make the dressing. In a large mixing bowl, combine the olive oil, lemon juice, mustard, honey, and salt, whisking well to fully incorporate. Set aside.

3. When the potatoes are cooked, remove from the oven and allow to cool completely. Then, add them to a large mixing bowl, followed by the shallots and peas. Drizzle the dressing on, along with a pinch of salt, then gently mix all of the ingredients evenly. Transfer to a platter, then top with dollops of ricotta and the picked mint. Finish with a few cracks of freshly ground black pepper and enjoy!

4. Roasted Little Potato Italian Salad

Tasty

Servings: 4–6

Ingredients

1.5 pound Little Potato Company Boomer Gold Potatoes

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon salt

6 oz ounces salami, cubed

8 ounces bocconcini, ripped

¼ bunch basil, picked

Roasted Grape Tomato Dressing:
¼ cup olive oil

2 pints grape tomatoes

1 tsp salt

½ tsp black pepper

Preparation

1. Preheat your oven to 425ºF. Cut the little potatoes in half then add to a mixing bowl. Add the olive oil, Italian seasoning, and salt, then toss well to combine. Transfer the potatoes to a baking sheet, cut side down and set aside. In a separate baking dish, add the grape tomatoes, 2 tablespoons of the olive oil, salt, and pepper, and toss well. Then add the potatoes and grape tomatoes to the oven and roast separately for 20 -25 minutes.

2. When the potatoes are cooked, remove from the oven and allow to cool completely. At the same time, remove the grape tomatoes and slightly smash them with the back of a spoon to release their juices. Then add the remaining 2 tablespoons of olive oil for the dressing, mix, and set aside.

3. Add the cooled potatoes to a large mixing bowl, followed by the salami and bocconcini. Drizzle the dressing on, along with the tomatoes and pinch of salt, then gently mix all of the ingredients evenly. Transfer to a platter, then top with the picked basil and enjoy!