Oven Roasted Baby Confetti Potato Salad


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Oven Roasted Baby Confetti Potato Salad

enough to entertain a crowd at an outdoor event Medium
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Ingredients (11)

  • 3, 28-oz. Pkgs Baby Confetti Potatoes (purple, red, yellow)
  • 2 Large Scallions, sliced
  • 1 Can Large Black Olives, halved
  • 5-7 Cloves Crushed Fresh Garlic
  • Small Bunch Italian Parsley, Chopped
  • ½ Red Bell Pepper, cut in small cubes
  • ½ Orange Bell Pepper, cut in small cubes
  • ½ Yellow Bell Pepper, cut in small cubes
  • Ground Sea Salt & Black Pepper to Taste
  • Pam Cooking Spray
  • Olive Oil


My mother’s brainchild. For potato salad lovers who hate mayo. A healthful dish at a family picnic or BBQ.


  1. 1Pre-heat oven to 400.
  2. 2Wash potatoes, cut if too large.
  3. 3Spray baking pan with Pam. Throw in potatoes. Drizzle with olive oil. Sprinkle with little bit of salt.
  1. 1Turn to coat potatoes all over.
  2. 2Roast about 45 min to 1 hr until golden brown. Turn often. Let cool slightly when done.
  3. 3After potatoes cool slightly, pour in large bowl and mix in remaining ingredients. Add more olive oil. Season to taste. Serve at room temperature.
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