Recipe for Roasted Potato Salad | Almanac.com

Roasted Potato Salad

Photo Credit
Sam Jones/Quinn Brein
Makes 6 servings.
Special Considerations
Sylvia Martin East Dover Baptist Church, East Dover, Vermont
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Our testers loved this low-fat alternative to the traditional potato salad. Besides being easy to make and delicious, it can be served warm, at room temperature, or cold, which makes it perfect for every occasion from picnics to cabin fever potlucks.

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

Preheat oven to 400°F. 

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. 

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.

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.

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