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Roasted Potato Salad

Servings 4


  • 2 pounds small red potatoes halved or quartered.
  • 2 tablespoons olive oil
  • several pinches dried thyme
  • 1 green bell pepper cut in thin strips.
  • 1 medium-size sweet white onion cut in 1/2-inch slivers.
  • 1/2 red bell pepper cut in thin strips.
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with 1 tablespoon of olive oil and a pinch of thyme.
  • Place in a single layer in a roasting pan and roast for 15 minutes.
  • Meanwhile, combine the green pepper, onions, and red pepper with the remaining oil and a pinch of thyme.
  • Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture.
  • Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes.
  • Spoon into a large bowl and let cool slightly.
  • Combine the vinegar, salt, pepper, and another pinch of thyme.
  • Add to the potato mixture.
  • Serve the salad warm, cold, or at room temperature.
Keyword Roasted Potato Salad
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