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.
- 19 May 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. | |
More recipes
Eggplant and tomato medley bake
Easy to make and bursting with Mediterranean flavors, it's an ideal vegetarian dinner option that the whole family will love.
04 Apr 2025Cucumber salad with sweet onions
Ready in minutes, it's a delicious way to add a burst of flavor to your table.
30 May 2025Roast pumpkin salad with cranberries and pistachio
Enjoy a burst of seasonal goodness with every bite.
21 May 2025Roast tomatoes with garlic crumbs
Bursting with vibrant colors and textures, this healthy recipe is sure to impress and satisfy.
18 May 2025Balsamic garlic beans
Ready in minutes with minimal ingredients, it's the perfect blend of zest and nutrition.
22 May 2025Garlic and parsley sautéed shrimps
Enjoy a restaurant-quality dish in the comfort of your home.
14 Mar 2025Roasted vegetable salad with rocket and hummus
Perfect for a nutritious and delicious meal.
05 Apr 2025