Roasted Potato Salad Recipe
Description:
This roasted potato salad is a delightful twist on the classic, boasting flavors of roasted garlic, potatoes, and vibrant red peppers. What sets this recipe apart? No mayo! Youβve got to try this healthier, mayo-free version for a refreshing change!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories per Serving: 291.7
- Rating: βοΈβοΈβοΈβοΈβοΈ
Ingredients:
Quantity | Ingredient |
---|---|
6 | Garlic cloves |
3 | Boiling potatoes |
2 | Red bell peppers |
3 1/2 | tbsp Olive oil |
3 | tbsp Balsamic vinegar |
1/2 | Fresh basil leaves |
Salt and pepper, to taste |
Instructions:
-
Roasting Vegetables:
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business - Preheat your oven to 400Β°F (200Β°C).
- Peel the garlic cloves and wrap them together in foil with a few drops of olive oil.
- Place the garlic packet in the oven, allowing it to roast for approximately 35 minutes, the same duration youβll be roasting the peppers and potatoes.
-
Prepare Potatoes and Peppers:
- Cut the boiling potatoes in half and dice the red bell peppers into half-inch pieces.
- In a large mixing bowl, combine the potatoes, bell peppers, 3 tablespoons of olive oil, and season generously with salt and pepper.
-
Roast in the Oven:
- Divide the potato and pepper mixture evenly among 2 shallow baking pans, ensuring they are in a single layer.
- Roast in the middle and lower thirds of the oven, rotating the pans halfway through the cooking time.
- Roast for a total of 35 minutes or until the potatoes are beautifully golden brown and tender.
-
Assemble the Salad:
- Once the potatoes are roasted, remove the pans from the oven.
- Immediately drizzle 2 tablespoons of balsamic vinegar over the roasted vegetables and toss gently to coat.
-
Prepare the Garlic Dressing:
- Allow the roasted garlic to cool slightly, then remove it from the foil.
- Squeeze the roasted garlic cloves into a small bowl and mash them with a fork.
- Add the remaining 1/2 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the bowl, creating a flavorful dressing.
-
Combine and Serve:
- Toss the roasted potatoes and peppers with the garlic dressing, ensuring they are well coated.
- Just before serving, tear the fresh basil leaves and add them to the salad, giving it a burst of herbaceous flavor.
- Serve the roasted potato salad at room temperature, allowing the flavors to meld together beautifully.
Optional Additions:
For a heartier main dish meal, consider adding:
- Crumbled goat cheese
- Toasted pine nuts
- Grilled chicken
- Grilled tuna
Tips:
- To add an extra layer of flavor, consider sprinkling some freshly grated Parmesan cheese over the salad just before serving.
- This salad is perfect for picnics, potlucks, or as a side dish for any meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently in the oven or enjoy cold.
Nutritional Information (Per Serving):
- Calories: 291.7
- Total Fat: 8.3g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 13.3mg
- Total Carbohydrates: 50.5g
- Dietary Fiber: 5g
- Sugar: 4.9g
- Protein: 5g
Serving Suggestions:
This roasted potato salad pairs beautifully with grilled meats, seafood, or as a satisfying vegetarian dish on its own. Enjoy the vibrant flavors of roasted vegetables, garlic, and basil in every delicious bite!
Conclusion:
Elevate your potato salad game with this exceptional recipe that celebrates the goodness of roasted vegetables without the heaviness of mayo. Whether youβre serving it as a side or a main dish, this salad is sure to impress with its vibrant colors and tantalizing flavors! Give it a try and watch it become a new favorite in your recipe collection. π₯β¨