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    You are in: Home / Recipes / Roasted Potato and Garlic Salad Recipe
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    Roasted Potato and Garlic Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    SkinnyMinnie's Note:

    A little twist on the traditional potato salad. Is a great dish to bring to a BBQ or cookout. This contains no mayo or creaminess. Roasted red skinned potatoes and red bell peppers are tossed in a simple and flavorful homemade roasted garlic, olive oil and balsamic dressing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400ºF.
    2. 2
      Place 1/2 cup of the olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
    3. 3
      Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
    4. 4
      Cut about 1/2-inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers.
    5. 5
      Sprinkle the potatoes, peppers and garlic with salt and pepper.
    6. 6
      Place both baking sheets in the oven for about 20 minute.
    7. 7
      Check the potatoes; they should be soft, brown and crispy. If not return them to the oven for and additional 10 minute or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 min total).
    8. 8
      Once everything is roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 min (this will loosen their skins).
    9. 9
      Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with potatoes and stir to mix.
    10. 10
      Turn the garlic heads upside down and squeeze the softened garlic into a separate, small bowl.
    11. 11
      Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth.
    12. 12
      Pour the dressing onto the potatoes and peppers and toss to coat.
    13. 13
      Season to taste with additional salt and pepper if needed.
    14. 14
      Best served warm or at room temperature. Can be re-warmed in the microwave.

    Ratings & Reviews:

    • on January 31, 2009

      55

      This is definitely a 10 star recipe - absolutely delicious. I cannot believe I have never rated this. My SIL visiting from the USA raved over this and will be making this one for sure. Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2006

      This was awesome.I will make this over and over!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Potato and Garlic Salad

    Serving Size: 1 (378 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 495.3
     
    Calories from Fat 275
    55%
    Total Fat 30.5 g
    47%
    Saturated Fat 4.2 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 20.1 mg
    0%
    Total Carbohydrate 50.9 g
    16%
    Dietary Fiber 5.9 g
    23%
    Sugars 4.6 g
    18%
    Protein 6.4 g
    12%

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