‘Not Your Grandmother’s Potato Salad’ – Roasted New Potatoes with Creamy Parsley Dressing and Avocados

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by My Yellow Farmhouse - Cooking with Love!

UPDATE – A Reddit follower said she swapped out the black olives for (drained) marinated artichoke hearts.  I LOVE that idea!!  

Our summer family tradition of ‘Swim & Feast’ continued last night and my contribution was Roasted New Potatoes with Creamy Parsley Dressing. This salad is fully-loaded with crunchy shredded carrots and celery, avocado, sliced black olives and hard-boiled eggs.  Most of us returned for second helpings – even the children!

The stars of this dish are the new potatoes which are roasted in the oven with red onion wedges and minced garlic. With the addition of chicken, salmon or ham etc. you’ve got yourself a great meal!

++ You don’t have to peel new potatoes – how’s that for easy?

++ This salad can be made the day before –  and it can also be served warm.

INGREDIENTS & METHOD 

Preheat oven to 425F      Total time for baking potatoes  35 – 40 minutes

  • 3 lbs. new potatoes  (I used White Delights which have a firm texture.)
  • 1 cup red onion, sliced thick
  • 3 large cloves of garlic, minced   (About 1 Tbs.)
  • 3 Tbs. olive oil
  • 1/2 cup shredded carrots
  • 1 Tbs. chopped fresh parsley
  • 1/2 cup chopped celery (One stalk.)
  • 1 can (3.8 oz.) DRAINED sliced black olives
  • 6 hard boiled eggs, cut into large slices  (3 of the eggs are mixed into the salad – the other 3 are placed on top of the salad.)
  • 3/4 cup mayonnaise
  • 3 Tbs. chicken stock  (I used “College Inn – Bold Stock)  ++ You can freeze the leftover stock or use it when making scrambled eggs instead of milk or in gravy etc. etc.
  • 1/2 tsp. salt – or to taste
  • 1/4 tsp. pepper
  • 3 Tbs. minced fresh parsley
  • One chopped avocado – placed on top of salad right before serving. (Why? Because avocados become brown when exposed to air.)

Rinse 3 lbs. new potatoes – no need to peel.  Cut into 1 1/2′  pieces.  Place chopped potatoes, 1 cup sliced red onion & 1 Tbs. minced garlic in a medium size bowl. Add 3 Tbs. olive oil – mix everything together. Place onto a greased 15″ x 10″ cookie sheet, spreading out potatoes etc. to form one layer.  Roast potatoes at 425 for 20 minutes.

After 20 minutes, stir potatoes and roast for 15 – 20 minutes more – or until you can pierce potatoes easily with a knife. (You don’t want to overcook them either or they won’t hold their shape in the salad.)

Place the cooked potatoes back into the medium sized bowl and add 1/2 cup shredded carrots, 1 Tbs. chopped fresh parsley, 1/2 cup chopped celery, 1 can (3.8 oz.) DRAINED sliced black olives and 3 sliced hard cooked eggs.

In a small bowl mix 3/4 cup mayonnaise, 3 Tbs. chicken stock, 1/2 tsp. salt – or to taste, 1/4 tsp. pepper and 3 Tbs. minced fresh parsley.  Pour sauce into bowl containing potatoes and mix well. Top salad with the remaining 3 (sliced) hard cooked eggs & sprinkle on a bit of minced fresh parsley.

** Just Before Serving – add 1 chopped avocado to top of salad.

You can serve salad warm. OR – you can let it sit in the fridge overnight, which gives the flavors time to blend. Enjoy!

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

27 thoughts on “‘Not Your Grandmother’s Potato Salad’ – Roasted New Potatoes with Creamy Parsley Dressing and Avocados”

  2. I’m not at all surprised you had to add a bit more warm water…. I did as well when I made the two loaves. Question – did you use bread flour? Interestingly enough, this recipe calls for good old All Purpose. And – in Canada – the All Purpose is interchangeable with the Bread Flour. I learned that when I bought my bread maker in Quebec!

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    1. I used bread flour and a bit of a type of semolina, a trick I learned from Celia. Love the flavor it gives the bread. I’ve always thought that the difference between the 2 flours was that bread flour has more protein. Then, too, that could just be a marketing ploy, one that I’ve swallowed hook, line, and sinker. :).

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      1. I might have told you this before (maybe even more than once…) that in Canada All Purpose Flour is always used – even for bread. But it’s not the same here in the States, oddly enough.. I’m going to go ‘check out’ the difference. On another note, I’m excited because I’ve organized several posts under the theme – “A Make-Ahead Thanksgiving Dinner”. Only the turkey and gravy need to be made Thanksgiving Day! I made up new recipes for sweet potatoes, sour cream and chive potatoes, string beans with butter & sesame seeds, stuffing ang gravy. I even prepared the turkey a whole new way. I had a bunch of people here last night to help me eat it all – and I was soooo happy to see how much people truly enjoyed everything! I’m going to post the first one – Sour Cream Mashed Potatoes with Chives – today becasue a guy friend of mine wants the recipe!! PS I want to try your trick of using a bit of seminola – thanks for the idea!! If it’s good enough for you and Zia – it’s good enough for me!

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  3. I do follow Celia’s blog – I think I found her via YOUR blog! She’s great!! I posted – both last year and this year – a recipe for scones during her International Scone Week. I keep meaning to do a “In My Kitchen’ for her blog as well but just haven’t gotten around to it yet…. When I finally do ‘get around to it’, I plan to highlight many of the items in my kitchen that have sentimental value to me. And I’m very impressed how you have adjusted Celia’s recipe for the sourdough bread. ; o ) (Thanks for giving me the link!)

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    1. I made your bread yesterday, Cecile. It was wonderful! It was a busy day and I forgot I had bread dough rising in the oven but, even though it was left for an additional 4 hours (!?!?!?!), the bread still rose in the oven and it tastes wonderful. I will be making this one again! Thank you!

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      1. John ‘My Darling Man’! I’m thrilled you made my bread!! I wish I’d seen a photo of how large the dough rose in 4 hours – did it look like an old episode of “I Love Lucy’… where the dough invades the entire oven?? Did you do anything special because you were only making one loaf? Was there too much salt? Let me know, if you don’t mind, and I’ll pass along your advice under the title of “UPDATE”! Again – I’m so happy you tried my bread. (This week I plan to make Liz’s (My Favorite Pastime) Chickpea Curry – it looks delicious!!)

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        1. Believe me, Cecile, it was my pleasure. 🙂
          All I did was halve your recipe, though I did need a couple more tbsp of warm water than 1 cup. The dough was very dry without it. I don’t believe the dough rose much more than it should, even after so long. I think it didn’t get the “bounce” your loaves did in the oven. Mine was still a great looking loaf of bread, it just wasn’t quite as risen as yours, judging by the photos. I had intended to take my own pics but was in such a rush when I finally remembered it that I forgot. Ooops! Even so, it’s a great bread and I enjoyed it. Thanks! 🙂

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  4. Guess what John – I was a terrible time trying to get the bread from one of Liz’s recipes to come out correctly – and, just like you, the taste was great. Turns out I had two problems, evidently Liz’ guest blogger used ‘Australia cups’, which are bigger than ‘American’ cups. (I never knew that… and I have two cookbooks from Australia.. The other problem – which might be why you had trouble – is that yeast should be used about 6 months after it was opened, that is, if you are using jarred yeast, as I do. I bought new yeast and ‘all was fine’ !! I give you so much credit for 1. waking up before sunrise…. 2. baking bread when you don’t love to bake !! ; o ) (I plan to FINALLY post my new bread recipe tomorrow morning.)

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    1. Well, that’s certainly good news, Cecile. I look forward to seeing that recipe. I know my yeast is good. I won’t bore you but I made a number of errors that I’ll eliminate next time. I’m not about to give up on this bread, It’s too tasty to do so. Have a great week, Cecile!

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      1. I goofed up a few times on some little details when I made the bread that I posted today – but they were small enough not to have mattered. Have you posted a recipe for the bread? I’d love to see it, once you work out all the little things!

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        1. The base recipe, Cecile, comes from a wonderful blog, Fig Jam and Lime Cordial. Celia is a master baker and chocolatier — though she’d never admit it. The original recipe makes rolls but I use it to make a loaf. I’ve also cut the amounts in half so that I’m not having bread grow stale on the counter. I do not have rosemary salt, so, I put about 6 grams of kosher salt with 2 – 3 grams of dried rosemary into my mortar and pestle. I grind them until powdery. I’ve made it using sourdough, as she directs, but I’ve also substituted 1 TBSP of yeast and 5o grams each of bread flour and water for the sourdough component.

          I goofed here when I added cheese to the dough and let it rise too long. More testing to come. 🙂

          Here’s the recipe’s blog address: http://figjamandlimecordial.com/2013/09/08/rosemary-salt-sourdough-rolls/

          Good luck. 🙂

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  5. Hi John – the trip to Sandos Playacar was wonderful ! I was concerned, as you know, just a few days before I left… and I was even more concerned when I doctor I’d never seen before told me she wasn’t going to give me anything…. no more drugs. She said the antibiotics were only making it worse. That night… it wasn’t going so well BUT by the next day I was so much better and by Saturday, when we left, I was fine!! So – I was able to imbibe in margaritas, wine, tequila, mojitos & quite a few mango daiquiris! ++ I had planned to post a recipe for ‘Possibly the Easiest Bread You’ll Ever Make’ but I have no idea what I did with the recipe…. ++ The friend I went with taught Zumba at the resort 2x a day on the beach…AND.. they set us up in one of the ‘haciendas’ which had it’s own pool and hot tub. The accommodations etc. were free & the resort was all-inclusive… !! We had a great time! It rained off and on – but we couldn’t have cared less !!

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    1. Good for you!!!! So glad that the new doctor was right, allowing you a drug-free and healthy trip. And what a trip it was! It sounds wonderful, Cecile. A wonderful rest with warm days & nights, before Winter gets here and takes control. “All inclusive”. My 2 most favorite words when on vacation at a resort. 🙂
      Don’t worry about the bread recipe. It will show up when you least expect it. That’s how these things work. 😀

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      1. Guess what – the recipe DID show up, exactly as you said “When I least expected it!” It was on my desk but I kept thinking it was the bread I’d made following Liz’s recipe from ‘My Favorite Pastime’, which was an excellent recipe by the way! I think Liz (and you) are The Best! I even mention the advice given to me by both of you in my (draft at the moment) post for ‘Probably the Easiest Bread You’ll Ever Make”. ; o )

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        1. Thanks for the compliment, Cecile, and I’m glad the recipe did turn up. Funny you mentioned it this morning. I got up very early and rather than wait for the sunrise, I decided to bake some bread, suing an old favorite recipe as my starting point. Well, the resulting sandwich rolls taste wonderful but look terrible. Obviously I’m going to have to tweak the recipe a bit. Ha! 😀

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  6. I loved your story about Zia and her wine! On a rather sad note, I was just present at a death where the person died very peacefully at home. I would’ve really loved a glass of wine after that ’cause everyone else had one and it would’ve been very comforting… even if it was just one glass. About ‘the third time’s the charm’…. the infection came roaring back…. while I was still on the antibiotics. Going to see the doctor again today. And – I’m leaving soon for an all-inclusive trip to Mexico with a friend…and I will NOT be happy if I am denied my Margaritas. ; o ) (I’m actually getting a bit worried ’cause the bacteria is B Strep and it can be dangerous….) Darn – I wish we lived closer – what fun we’d have my friend !

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    1. I’d no idea that you’d replied, Cecile. By now you’ve been to the Dr and I hope he either had better news or better drugs for you. Mexico without margaritas would be like … nothing I know. I’ve never heard of someone pulling that one off. Well, even if medicated, Mexico’s warm weather will still be an improvement over anything going on up here, even without the margaritas. Maybe a little bit of sun is just what you need to kill off that nasty virus, once and for all. It couldn’t hurt!
      Yes, we certainly would have a good time if we lived nearer to each other. We’d better have houses big enough for the neighbors, too, because you know they’re going to want to join in on the fun. 🙂
      Have a wonderful trip, Cecile. I hope the next time you write you’l be telling me you’ve beaten that (^%$#^%@$%^*!) infection. Buon viaggio!

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  7. Hi My Sweet Friend – we’ve missed you A LOT !! I loved this potato salad and I think you would as well. About my stupid health thingies… for a relatively healthy person…. I’ve been a bit of a mess for a while between allergies, hernias, separated shoulders and, lastly, an infection which just won’t go away. I’m on my 3rd round of antibiotics and I’m still not ‘right’. AND – I can’t drink…. I wanted a glass of wine sooo much last night. I hope all is well with you & yours!!

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    1. All’s well here, Cecile, though I’m not happy to hear that you’re having such a rough time of it lately. They say the 3rd try is the charm, so, let’s hope that pertains to antibiotics, as well.
      Your going without wine reminds me of Zia. She was “allowed” a half glass of wine every day. Last year, she asked her Dr is he’d allow her a full glass. Of course, he agreed. Whenever she tells me the story, I remind her that at 93, she can have as much wine as she’d like and to trust me. When she’s draining a bottle a day, I’ll tell her that’s too much. 🙂
      Hope you’re feeling better mighty soon, my Friend. Take care.

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  8. I’m baaack! I love me some potato salad, Cecile, and yours is a definite winner. Roasting the spuds first is a great idea, as is adding eggs — which I love. The avocado is a surprise and I bet its creaminess works well here. I have to give this a shot.
    How are you feeling? When I was last around, you were a bit under the weather. Hpe you’re doing much better now. 🙂

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    1. Hi Chef Mimi – I’m happy you like this recipe. It’s funny, I had seen a recipe for roasted potato salad a while back & the other day I was eating some potato salad and added avocad0 etc. etc. simply because I had those things in the house – then I went from there to develop the recipe because I liked the ‘combo’ of flavors so much. The dressing is ‘simple, easy & good’ but it was perfect for this potato salad!

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  10. Roasted new potatoes with red onion wedges and minced garlic sounds so delicious. I am already drooling. You know I’ve never added avocado to my potato salad but now you’ve inspired me. I shall definitely be trying your version. Thanks for sharing and have a great weekend!

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    1. I’m glad you liked my roasted potato salad Liz! I was really happy with how it turned out. (Here I am posting at 4:30 a.m. like some teenager – I just got home from an excellent party & most of the people were younger than I am – but – I can still hang in there with the best of them!!)

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