This roasted Sheet Pan Potato Salad incorporates so many other vegetables it could serve as all your sides! Baby potatoes and mint are delicious served warm or room temperature.
What Makes This Recipe Special?
- This is an old recipe from Cooking Light May 2005 edition, so it was designed to deliver flavour without a lot of heavy ingredients.
- The flavours here are outstanding thanks to the mint vinaigrette.
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Ingredients
- The recipe calls for baby potatoes, which are waxier and less starchy than big potatoes. I used the 2 - 1 ½ pound bags of Blushing Belle red potatoes. Yukon gold potatoes would work as well, or fingerlings. Since these 'little gems' come pre-washed, it makes preparation for the salad much easier. Scrubbing baby potatoes can certainly be done, but it does get a bit finicky with such small potatoes.
- The recipe calls for Vidalia or other sweet onion but since it is roasted, yellow cooking onions would work too.
- Fresh mint is a must for this, I think. The ½ cup of chopped mint you add to the vegetable roast is rather subtle but adds a note of interest.
How To Make It
- You are going to roast your potatoes and other veggies either on your grill or in the oven. You can roast this in your oven early in the day if you like or roast it on the BBQ as long as you watch for hot spots and stir to ensure even cooking.
- If you are roasting on your BBQ, stir periodically and check that there are no hot spots that might burn the vegetables. You can BBQ the potato salad, and it will hold beautifully while you grill your other foods!
- If you are not afraid of mint flavour you can pour the vinaigrette over the hot potato salad and toss thoroughly. The vinaigrette will get absorbed by the hot potatoes. I served it on the side so people could get as much or as little as they liked. It is also a little more vibrant when it is poured on just as you are serving.
- A sprinkle of coarse sea salt over the batch when it comes out of the oven or BBQ make a nice flavour hit.
- This salad would also be great with a dollop of sour cream on the side.
Suggested Menu
Lemon Herbed Pork Tenderloin,
Classic Cole Slaw
Peas (go great with the mint sauce!)
Sheet Pan Potato Salad
Grilled Pineapple with Tequila Cream
This recipe makes enough to feed a crowd. Look at all those vegetables!
Related Recipes
Roasted Potato Salad
This vegetable medley makes a great side for a BBQ dinner. Use your oven if you don't have room on your grill or make space and cook everything outdoors. The mint sauce adds a bright touch!
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 12 servings
Ingredients
Potato Salad
- 3 lbs baby potatoes I used Blushing Belle red potatoes from The Little Potato Company
- 3 cups fresh green beans trimmed and cut into 2" pieces
- 3 cups sweet red pepper seeded and cut into 2" pieces
- 1 cup fresh mint divided ½ cup and ½ cup
- 4 cloves garlic peeled and sliced
- 2 medium vidalia onions trimmed and sliced vertically in coarse chunks
- 2 Tbsps olive oil
- coarse sea salt for sprinkling optional
Mint Vinaigrette
- ½ cup fresh mint, chopped (reserved from quantity above)
- ⅓ cup white wine vinegar
- 2 Tbsps olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven or BBQ to 400 degrees.
- Cut potatoes in half or ⅓ s (if necessary) so that potato pieces are uniform size.
- Toss all vegetables and mint to coat with the olive oil. Transfer in a single layer to a sheet pan.
- Cover with foil and roast 20 minutes. Uncover, stir and roast an additional 40 minutes. Stir after 20 minutes. Sprinkle with coarse sea salt (optional).
- When done transfer to a large serving bowl. Let it sit for about 15 minutes to cool somewhat. Toss salad with the mint vinaigrette or serve the vinaigrette on the side. Serve warm or at room temperature.
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 249mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g
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