Roast potato salad
Delight your taste buds with this flavorful Roast Potato Salad recipe. Featuring crispy roasted potatoes, aromatic onions, crunchy celery, and a zesty mix of fresh parsley and dried oregano, this dish is tossed in rich olive oil and subtly enhanced with garlic. Perfect as a hearty side or a satisfying main, this salad strikes a perfect balance between taste and nutrition.
- 21 Jan 2025
- Cook time 55 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
Roast potato salad is a delicious and hearty dish that's perfect for any occasion. This recipe combines roasted potatoes with fresh vegetables and herbs to create a flavorful and satisfying salad. Whether you're serving it as a side dish or a main course, this roast potato salad is sure to be a crowd-pleaser.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- *Wash and Peel:* Wash the potatoes thoroughly. If you prefer, you can peel them, but leaving the skin on adds extra texture and nutrients.
- *Cut:* Cut the potatoes into evenly sized small cubes, about 1-inch pieces, to ensure they roast evenly.
- Place the potato cubes in a large mixing bowl.
- Drizzle the 1/4 cup of olive oil over the potatoes.
- Sprinkle a bit of salt and pepper to taste.
- Toss the potatoes to ensure they are evenly coated with oil and seasoning.
- Spread the seasoned potato cubes in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.
- Stir the potatoes halfway through roasting to ensure even cooking.
- *Onion:* Peel and finely chop the onion.
- *Celery:* Wash the celery stalk and cut it into small pieces.
- *Garlic:* Peel the garlic cloves and mince them finely.
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and celery to the skillet.
- Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Once the potatoes are roasted, remove them from the oven and let them cool slightly.
- In a large serving bowl, combine the roasted potatoes with the cooked onion, celery, and garlic mixture.
- *Parsley:* Roughly chop the fresh parsley and add it to the bowl.
- *Oregano:* Add the 1/3 cup of dried oregano to the mixture.
- Gently toss all the ingredients together in the bowl until evenly mixed.
- Taste and adjust seasonings if needed, adding more salt, pepper, or a drizzle of olive oil if desired.
- Serve the roast potato salad warm or at room temperature.
- Enjoy as a side dish or a light main course!
Tips:
- Make sure to cut the potatoes into even sizes to ensure they roast evenly.
- You can add more vegetables like bell peppers or carrots for added color and nutrition.
- If you prefer a creamier salad, consider adding a dollop of Greek yogurt or mayonnaise.
- Roast the garlic with the potatoes for a more intense flavor.
- For a fresher taste, add the fresh parsley and oregano just before serving.
Enjoy your delicious roast potato salad! It's a versatile dish that can be served warm or cold, making it perfect for any meal. With its blend of roasted potatoes and fresh herbs, this salad is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 4.74g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 8g | 21% |
| Sugar 3.59g | 4% |
| Fat | |
| Fat 11g | 12% |
| Saturated 1.60g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 2.32mg | 15% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 44mg | 47% |
| Vitamin E 1.62mg | 11% |
| Vitamin K 140ug | 119% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 4.83mg | 44% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 950mg | 28% |
| Selenium, Se 1.23ug | 2% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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