Roasted Potato Salad

roasted potato salad
Photo Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Potatoes
Salads
Course
Appetizers
Salads
Special Considerations
Low Fat
Credit
Sylvia Martin East Dover Baptist Church, East Dover, Vermont
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Looking for a lighter and more flavorful alternative to traditional potato salad? This Roasted Potato Salad is a delicious low-fat recipe made with oven-roasted potatoes, peppers, onions, and a simple herb vinaigrette. Unlike classic mayo-based potato salads, this version can be served warm, at room temperature, or cold, making it perfect for picnics, potlucks, summer barbecues, and easy weeknight meals. With caramelized vegetables and a tangy dressing, this roasted potato salad is both simple to prepare and full of fresh, savory flavor.

Ingredients
2 pounds small red potatoes, halved or quartered
2 tablespoons olive oil, divided
several pinches dried thyme
1 sweet onion, cut into thin strips
1 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. 
  2. In a bowl, toss potatoes with 1 tablespoon of oil and a pinch of thyme. Place in a single layer in the pan and roast for 15 minutes. 
  3. In the empty potato bowl, combine green peppers, onions, and red peppers with remaining oil and a pinch of thyme. Add to roasting pan with potatoes, loosening potatoes and stirring mixture. Continue roasting, stirring occasionally, for 45 minutes, or until potatoes are browned and tender and onions begins to caramelize. Spoon into a large bowl and let cool slightly.
  4. In a bowl, combine vinegar, salt, black pepper, and another pinch of thyme. Add to potato mixture and stir to coat. Serve salad warm, cold, or at room temperature.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Joan</span> Fri, 08/19/2022 - 13:07
The "lower calorie" caught my eye! Looking forward to trying out this recipe! I'm always amazed at what the addition of a little vinegar does for many dishes. Thank you for sharing this!
<span>Mark Tupper</span> Tue, 06/28/2016 - 10:37
Ms. Martin, This is a wonderful recipe, my mom & grandmother made the nearly identical salad when I was growing up in Upton, Mass. in the 50's. Thanks for reminding me how good Yankee recipes are ! (Note: they would add a bit of home made mayonaise.)
<span>Mmoommist</span> Sun, 07/01/2012 - 05:58
What is so special about aways using onion, garlic and other items to change the wonderful flavor of potatoes. These should be called "Onion-Potato-Peppers" or "Potato Onions"
<span>Babs Clark</span> Wed, 06/09/2010 - 15:55
Looks really good for the younger people. At my age, will stick with the calories & just be glad to be here at all :)