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.
This recipe is an old one from Cooking Light May 2005 edition. You are going to roast your baby potatoes along with fresh green beans and sweet red peppers and onions. The twist is ½ cup of mint in the roasting. There is a mint vinaigrette that goes with it. I served the vinaigrette on the side so people can choose how much of a mint hit they want.
I find it delicious warm with a sprinkle of coarse sea salt.
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. You can BBQ the potato salad and it will hold beautifully while you grill your other foods!
This recipe makes enough to feed a crowd. Look at all those vegetables!
- 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 not of interest.
- If you are roasting on your BBQ stir periodically and check that there are no hot spots that might burn the vegetables.
- 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. As I mentioned above 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.
- 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
- 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
- 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.