Roasted Potato Salad Recipe
Make Roasted Potato Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dressing
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare Potatoes
Wash the baby potatoes thoroughly, then halve them. Place them in a large bowl.
- 3
Slice Vegetables
Chop the red onion and bell pepper into bite-sized pieces. Halve the cherry tomatoes. Add all the vegetables to the bowl with the potatoes.
- 4
Prepare Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Roasting
- 5
- 6
Roast
Spread the coated vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the potatoes are golden brown and tender, stirring halfway through.
Assembly
- 7
Combine
Once roasted, remove the baking sheet from the oven and let the vegetables cool slightly.
- 8
Add Dressing
Chop the fresh parsley and add it to the roasted vegetables. Drizzle the remaining dressing over the top and toss gently to combine.
- 9
Serve
Transfer the roasted potato salad to a serving dish and enjoy it warm or at room temperature.