Golden Herb-Infused Roasted Potato Salad 🌿🥔

Roasted Potato Salad Recipe 🥔🥗

Description: My sister-in-law introduced me to this amazing roasted potato salad during a picnic, and it was an instant hit! I’ve since taken the recipe and added my own twist to it. What’s fantastic about this dish is its versatility—you can use almost any roasted veggie you like. Feel free to tinker with the ingredients and make it your own. Plus, it tastes even better on the second day as the flavors have had time to meld together!

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8

Ingredients:

• 2 potatoes
• 1 sweet potato
• 1 carrot
• 1/2 cup green beans
• 1/2 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh rosemary

Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Begin by chopping the potatoes, sweet potatoes, carrots, and green beans into 1 to 1 1/2-inch cubes.

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2. Toss with Olive Oil: In a large bowl, toss the chopped vegetables with olive oil until they’re evenly coated. Sprinkle kosher salt over them and toss again to ensure they’re seasoned well.

3. Roast in the Oven: Spread the vegetables out onto a baking sheet, making sure they’re in a single layer and not touching each other too much. This prevents them from steaming and ensures they roast properly. Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the vegetables start to develop a golden-brown color.

4. Prepare the Marinade: While the vegetables are roasting, prepare the marinade. My favorite combination is 1/4 cup of good quality extra virgin olive oil mixed with 2 tablespoons of balsamic vinegar. Season with sea salt and freshly ground black pepper to taste. Alternatively, you can use 1/3 cup of your favorite store-bought vinaigrette dressing.

5. Combine Hot Vegetables with Marinade: Once the vegetables are nicely roasted, remove them from the oven and immediately transfer them to a large bowl containing the prepared marinade. The heat from the vegetables will help them absorb the flavors of the marinade more effectively.

6. Add Herbs and Toss: Sprinkle the chopped fresh herbs (oregano and rosemary) over the hot vegetables and toss everything together until the vegetables are well coated with the marinade and herbs.

7. Chill and Serve: Refrigerate the salad until it’s completely cool, allowing the flavors to meld together. This salad is best enjoyed chilled, making it perfect for picnics, potlucks, or as a refreshing side dish for any meal.

8. Make It Your Own: Remember, this recipe is more of a guideline than a strict rule. Feel free to experiment with different vegetables, herbs, or even adding in some extra ingredients like roasted garlic or diced red onion to customize it to your taste preferences. Get creative and make this roasted potato salad your own culinary masterpiece!

Nutritional Information (per serving):

• Calories: 288.2
• Total Fat: 13.8g
  • Saturated Fat: 1.9g
• Cholesterol: 0mg
• Sodium: 1823.3mg
• Total Carbohydrates: 38.8g
  • Dietary Fiber: 6.6g
  • Sugar: 6.9g
• Protein: 4.2g

Enjoy your delicious and customizable Roasted Potato Salad! 🥔🥗