Warm roast potato salad
Discover a delightful Warm Roast Potato Salad that's perfect for any occasion. This simple yet flavorful recipe features 1 kilogram of crispy roasted potatoes, rich olive oil, tangy olives, and fresh parsley, all dressed in a zesty mix of lemon juice, vinegar, and capers. Easy to prepare and utterly delicious, this salad will become your new go-to side dish. Enjoy the perfect balance of textures and flavors with every bite!
- 09 Nov 2025
- Cook time 45 min
- Prep time 10 min
- 10 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 2.27g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.41g | 6% |
| Sugar 0.89g | 1% |
| Fat | |
| Fat 9g | 10% |
| Saturated 1.32g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 13ug | 1% |
| Choline 13mg | 2% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 1.12mg | 7% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.51mg | 14% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 450mg | 13% |
| Selenium, Se 0.51ug | 1% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 90g | - |
| * 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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