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.
Cook time 55 min
Prep time 10 min
Ingredients:
5 potatoes1/4 cup olive oil
1 onion
1 stalk celery
2 garlic cloves
1/2 cup fresh parsley
1/3 cup dried oregano
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.
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 per serving
6 ServingsCalories 170kcal
Protein 4.74g
Carbohydrates 40g
Fiber 8g
Sugar 3.59g
Fat 11g
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