Warm Potato Salad with Roasted Vegetables and Herbs
This warm potato salad is a hearty and flavorful side dish that is perfect for any occasion. The potatoes are roasted until tender and then combined with roasted red and green bell peppers, red onion, and fresh parsley. The salad is then tossed in a simple vinaigrette and served warm.
This recipe for warm potato salad was inspired by a dish that I had at a restaurant in Spain. The salad was so delicious that I knew I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe, which I think is even better than the original. The key to this recipe is to use small potatoes. Small potatoes have a higher surface area-to-volume ratio than larger potatoes, which means that they will roast more evenly and get nice and crispy. I also like to use a variety of vegetables in this salad. The red and green bell peppers add sweetness and crunch, and the red onion adds a bit of sharpness. The vinaigrette is simple but flavorful. It is made with olive oil, vinegar, salt, and pepper. I like to use a red wine vinegar in this vinaigrette, but you can use any type of vinegar that you like. This salad is best served warm. It is a great side dish for grilled meats or fish, or it can be served as a main course with a side of bread.
Warm Potato Salad with Roasted Vegetables and Herbs Warm Potato Salad with Roasted Vegetables and Herbs Warm Potato Salad with Roasted Vegetables and Herbs Warm Potato Salad with Roasted Vegetables and Herbs
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound small potatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine potatoes, olive oil, salt, and pepper. Toss to coat.
  3. Spread potatoes on a baking sheet and roast in preheated oven for 25 minutes, or until tender.
  4. Remove potatoes from oven and let cool slightly.
  5. In a large bowl, combine potatoes, bell peppers, onion, and parsley. Toss to coat.
  6. Serve warm.
Why It Works
  • Roasting the potatoes until tender gives them a nice crispy exterior and a fluffy interior.
  • Using a variety of vegetables in the salad adds sweetness, crunch, and sharpness.
  • The simple vinaigrette adds flavor to the salad without overpowering the other ingredients.
  • Serving the salad warm allows the flavors to blend together and meld.