Roasted Potato Salad
This recipe is my Italian tomato and potato salad, but only roasted with a few more ingredients. Roasted Potato Salad is an alternative to tractional heavier potato salads. We make a simple potato and tomato salad at our house, and I thought of roasting the ingredients and here it is. It was a hit in every way. I made it the day before and the flavours really soaked into the dressing. I hope you enjoy it too.
Potatoes are in season everywhere and these new potatoes really stood up well in the roasted Potato Salad. I kept it really simple and true to the Italian theory of few, but good ingredients. I added some Kalamat olives for depth of flavour and the parmesan cheese added a nutty feature.
Growing up we had tomato and potato salad many times in the summer. When I visit Italy, I begin most meals with a tomato salad. In this version the tomatoes are roasted in the oven which add a little sweetness.
If you want another healthy version of a potato salad try this recipe https://recipesatmytable.com/roasted-broccoli-and-potato-salad/
Ingredients
- 2 lbs small new potatoes
- 2 small onions slices
- 3 garlic cloves sliced
- 20 Kalamata olives
- 1/2 cup olive oil
- 2 tbs balsamic vinegar ( I used fig balsamic)
- 1 tsp Italian seasoning ( mine included red pepper flakes)
- 1 tsp salt
- 2 tbsp grated parmesan cheese
Process
Gather all the ingredients. Slice the onions. Cut the tomatoes into chunks. I sliced the potatoes in half or quarters and ensured they were all the same size. Place all the vegetables into a large bowl.
Next I mixed the dressing and poured it into all my vegetables. Salt and toss.
Toss everything together and prepare a large cookie sheet by lining it with parchment paper. Use a slotted spoon to remove the vegetables from the bowl and place them onto the pan. Don’t toss out the left over dressing. When the vegetables are roasted, toss them again in this dressing.
Sprinkle on the parmesan cheese. Place the pan into a 400 F oven for about 40 minutes. There they are roasted.
Up close roasted goodness.
I like to serve this salad warm. You can cook it the day before and warm it up at 250 F for 30 minutes when serving. It is very luscious and creamy. Use bread to soak up this oil that has been infused with tomatoes, olive, onion and garlic.
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