Roasted Potato Salad
Servings: 12 servings
Calories: 152kcal
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