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! You’ve 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: ⭐️⭐️⭐️⭐️⭐️
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:
- Preheat your oven to 400°F (200°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 you’ll 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 you’re 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. 🥗✨
