Roasted Red Potato Salad
This chef-curated Roasted Red Potato Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 40g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 517 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Roasted Red Potato Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Roasted Red Potato Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Roasted Red Potato Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 pounds red potatoes, cut in 1-
- inch cubes
- 1 medium onion, chopped
- 4 hard-cooked eggs, sliced
- 6 bacon strips, cooked and
- crumbled
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking panStep 2: Technique & Execution
Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionallyStep 3: Technique & Execution
Cool for 15 minutesStep 4: Technique & Execution
Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepperStep 5: Technique & Execution
Cover and refrigerate for several hours or overnightStep 6: Technique & Execution
Sprinkle with paprika if desired.Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 517 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 40g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 26g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
Roasted Red Potato Salad
This chef-curated Roasted Red Potato Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan
Technique & Execution: Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally
Technique & Execution: Cool for 15 minutes
Technique & Execution: Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper
Technique & Execution: Cover and refrigerate for several hours or overnight
Technique & Execution: Sprinkle with paprika if desired.
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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