This potato salad made with roasted potatoes is a whole new world of potato salad awesomeness and you need to try it asap.

A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.

Potato Salad with Roasted Potatoes

Oh, how I love potato salads. I’ve shared so many potato salad recipes here, I really can’t pick a favorite. This one has been in the rotation for over ten years though and it’s definitely one of the recipes I make the most frequently.

Have you tried roasting the potatoes for potato salad? Roasting is a bit of a gamechanger. No mushy potatoes, no overcooked bites, just perfectly tender fluffy potatoes in a tangy dressing.

My favorite add-ins for potato salad are classics with just some hard-boiled eggs, a bit of pickle, and some olives.

I know everyone doesn’t love olives, but trust me here and try them once. I thought I hated them too, but man, they are awesome in potato salad.

The Roasted Potato Salad was requested for a barbeque this past weekend and I was happy for the excuse to make it once again and finally update the photos.

Roasted Potato Salad

The most important thing to keep in mind when roasting the potatoes for this salad is that the potatoes should be tender and lightly browned, but not cooked until crispy.

Normally, when I’m roasting potatoes I want them deeply browned on the edges and super crisp. However, for a potato salad, you’ll want to cool the potatoes completely before mixing them with the dressing.

And crispy deeply roasted potatoes? Unfortunately, while they are AMAZING piping hot, they arenR

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Roasted Broccoli and Asparagus

Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!

This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.

Edited to add: I published this post 11 years ago just a few days after I started sharing recipes on this website. We aren’t gardening this year, so I’m really looking forward to enjoying the Farmer’s Market near our new home in Ohio!

Roasted Summer Vegetables

• asparagus spears
• Italian zucchini
• yellow or crookneck squash
• broccoli florets
• olive oil
• salt and pepper

Roasted Asparagus, Broccoli and Summer Squash

1. Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
2. Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Pasta Salad.

Mexican Street Corn Pasta Salad

Holy WOW. I could not stop eating this pasta salad after I first tasted it. This is crazy good and every single person who tried it agreed. It’s THAT good.

My Mexican Street Corn obsession is borderline embarrassing, but I have no shame in my love of this flavor combination. This recipe is best with fresh corn.

You know that I just can’t get enough of the different street corn inspired recipes, right?

Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Street Corn Potato Salad. It’s been a popular recipe all summer long.

Tender bites of chicken and fresh corn are coated with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to make this flavorful Street Corn Chicken Salad.

Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.

You can serve these recipes with Carnitas, Filthy Burgers, grilled chicken thighs, pretty much anything goes. There just isn’t a wrong way to serve street corn!

Now that it is fresh sweet corn season here in Ohio, all bets are off and if you see me eating raw sweet corn right off the ear – join me, or mind your own business. My husband wishes that last sentence was a joke but it isn’t.

I prefer to buy it freshly picked from one of the farm stands we have near us. Look for bright green husks and silks that aren’t brown and brittle. In our area some farmers even let you walk into the field and pick your own. Talk about fresh!

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Sweet and Spicy Coleslaw is a kicked-up version of our Memphis Coleslaw with a hint of heat from hot sauce and a barely wet dressing.

Sweet and Spicy Coleslaw

Homemade coleslaw can be found in my refrigerator at any time. It is the easiest side ever to make and it goes with quite literally everything.

This simple made-from-scratch dressing is super simple to create from items you probably have on hand. The hot sauce brings just the right amount of heat, and that can be adjusted to your preference.

Coleslaw travels well when kept cold and a little bit goes a long way when feeding a crowd. If coleslaw bores you at times, give this recipe a try. Trust me when I say this sweet and spicy version is always a hit!

To me, celery seeds are a must for a coleslaw dressing, bringing just the right earthy bitterness to contrast the sweet and spicy dressing. While apple cider vinegar is my preference in slaws, this is a time where you could use regular vinegar if that is what you have in the pantry.

Fresh cabbage or the bag mix of slaw will work well for sweet and spicy coleslaw. I do laugh at comments I get saying, “It’s not homemade, you used slaw mix and didn’t shred your own cabbage.” Yes, yes I did use pre-shredded, and it works great!

This coleslaw pairs really well with Slow Cooker Mexican Baked Beans and Mexican Pulled Pork.

For a southwestern spin on a southern classic, stack all three for Barbecue Sundaes. My family gives this coleslaw two thumbs up and I barely managed to save a spoonful for my lunch the following day.

Spicy Coleslaw

The ingredients for the coleslaw include:

• ma

This sweet and spicy coleslaw has plenty of crunch! It’s an unforgettable side dish.

Sweet and spicy flavors are almost always a sure win with my family. However, coleslaw? That has not always been a reason to cheer. A few years ago that changed when we tried this recipe for classic coleslaw.

Since then, we’ve tried some pretty amazing coleslaw recipes. This Sweet and Spicy Apple Coleslaw was eaten down to the very last apple slice and ribbon of cabbage.

The comment “Best Coleslaw I’ve ever tasted” was heard and there were echoes of that from almost everyone at the table. I made this for dinner guests again last night and was thrilled that it turned out so well.

A certain non-coleslaw-loving brother of mine just might have taken the serving bowl back to his chair and finished off every last bit.

Spicy Apple Coleslaw

This was the first apple coleslaw we tried, but it certainly hasn’t been the last.

We’ve been making this Sweet and Spicy Apple Coleslaw and the Cranberry Apple Coleslaw now for several years.

I love adding apples to traditionally savory dishes like these Roasted Brussels Sprouts with Apples and Bacon or this Blueberry Apple Walnut Salad. They add a terrific sweet bite to the dish and we all love that.

Spicy Coleslaw Recipe

We love spicy flavors and in coleslaw the heat is balanced by the creamy sweet dressing. Mexican Street Corn Coleslaw and Jalapeno Coleslaw are two awesome examples of that.

The Sweet and Spicy Apple Coleslaw includes a couple of ingredients that I wouldn’t have thought to include without inspiration from Chef John.

When I saw corn nuts in the original recipe, I may have stopped and stared. I don’t really even like corn nuts. It just sounded so unusual, I had to try it. And they worked!

Just a couple of tablespoons of crushed corn nuts changes the flavor and texture of the salad from very good to delicious. This is an excellent summer salad that I have made many times over the past few years.

For what it’s worth, the Tabasco sauce doe