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

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:

5 potatoes
1000g
1/4 cup olive oil
60g
1 onion
160g
1 stalk celery
130g
2 garlic cloves
6g
1/2 cup fresh parsley
30g
1/3 cup dried oregano
50g

Instructions:

1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Prepare Potatoes:
- *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.
3. Season Potatoes:
- 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.
4. Roast Potatoes:
- 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.
5. Prepare Veggies:
- *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.
6. Cook Veggies:
- 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.
7. Combine Ingredients:
- 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.
8. Add Herbs:
- *Parsley:* Roughly chop the fresh parsley and add it to the bowl.
- *Oregano:* Add the 1/3 cup of dried oregano to the mixture.
9. Toss and Serve:
- 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.
10. Serve:
- 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 Size240 grams
Energy
Calories 170kcal8%
Protein
Protein 4.74g3%
Carbohydrates
Carbohydrates 40g11%
Fiber 8g21%
Sugar 3.59g4%
Fat
Fat 11g12%
Saturated 1.60g5%
Cholesterol 0.00mg-
Vitamins
Vitamin A 33ug4%
Choline 27mg5%
Vitamin B1 0.17mg14%
Vitamin B2 0.12mg9%
Vitamin B3 2.32mg15%
Vitamin B6 0.65mg38%
Vitamin B9 66ug16%
Vitamin B12 0.00ug0%
Vitamin C 44mg47%
Vitamin E 1.62mg11%
Vitamin K 140ug119%
Minerals
Calcium, Ca 170mg13%
Copper, Cu 0.26mg29%
Iron, Fe 4.83mg44%
Magnesium, Mg 70mg16%
Phosphorus, P 130mg10%
Potassium, K 950mg28%
Selenium, Se 1.23ug2%
Sodium, Na 33mg2%
Zinc, Zn 0.87mg8%
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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