Warm roast potato salad
Warm roast potato salad features crispy roasted potatoes combined with olives, capers, and fresh parsley, all tossed in a tangy lemon and vinegar dressing. This comforting dish is perfect as a side or a light main course.
Cook time 45 min
Prep time 10 min
Ingredients:
5 potatoes1/3 cup olive oil
1/3 cup olives
1/2 bunch fresh parsley
2 tbsp lemon juice
2 tbsp vinegar
2 tbsp capers
Warm roast potato salad is a comforting and flavorful dish perfect for any time of the year. This recipe combines crispy roasted potatoes with zesty ingredients like olives, capers, and fresh parsley, all brought together with a tangy lemon and vinegar dressing. It's an ideal side dish for gatherings or a delightful main course for a light dinner.
Instructions:
Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly.
- Cut them into bite-sized chunks, about 1-2 inches in size.
- Place the potato chunks in a large bowl.
- Drizzle with 2 tablespoons of the olive oil.
- Season with salt and pepper to taste.
- Toss all the ingredients together to evenly coat the potatoes with oil and seasoning.
- Spread the potatoes out 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 inside. Be sure to turn them halfway through the cooking time for even roasting.
- In a small bowl, whisk together the remaining olive oil, lemon juice, vinegar, and a pinch of salt and pepper until well combined.
- Once the potatoes are done roasting, transfer them to a large serving bowl.
- Add the sliced olives, chopped parsley, and capers to the bowl.
- Pour the dressing over the warm potatoes and other ingredients.
- Gently toss everything together to ensure the potatoes are well coated with the dressing and the other ingredients are evenly distributed.
- Serve the salad warm.
This warm roast potato salad is a simple yet delicious dish that is sure to impress. The combination of roasted potatoes with the zesty tang of lemon juice and vinegar creates a tantalizing flavor profile. Serve it warm for the best experience and enjoy the medley of textures and flavors in every bite.
Warm roast potato salad FAQ:
Roast the potatoes for 25-30 minutes in a preheated oven at 425°F (220°C), turning them halfway through for even browning.
Waxy potatoes like Yukon Gold or red potatoes work well for roasting due to their firm texture. You can also use all-purpose varieties, but avoid starchy potatoes like russets, as they may become too soft.
This salad is best served warm, but you can prepare the dressing and roast the potatoes in advance. Reheat the potatoes before assembling the salad for optimal flavor and texture.
If you need a substitute for olives, consider using diced pickles or artichoke hearts for a similar briny flavor, although the taste will differ slightly.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat potatoes in the oven to restore crispness before serving.
Tips:
- Choose starchy potatoes like Russets for the crispiest roast texture.
- Cut the potatoes into even-sized pieces to ensure they cook evenly.
- Pat the potatoes dry after rinsing to remove excess moisture which helps in achieving a crispy exterior.
- Roast the potatoes at a high temperature (around 425°F or 220°C) for the best results.
- Toss the potatoes with olive oil, salt, and pepper before roasting to enhance the flavor.
- Mix the salad while the potatoes are still warm to help them absorb the flavors of the dressing.
- Feel free to add other ingredients like cherry tomatoes or red onions for additional flavor and texture.
Nutrition per serving
10 ServingsCalories 90kcal
Protein 2.27g
Carbohydrates 18g
Fiber 2.41g
Sugar 0.89g
Fat 9g
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