Roasted Potato and Garlic Salad Recipe
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Roasted Potato and Garlic Salad

By: Holly  
"This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques."

Rating: This weblink has been rated 22 times with an average star rating of 4.5 Read Reviews (15)

Rate/Review | 3,164 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 8 red potatoes - unpeeled, scrubbed and cubed
  • 2 red bell peppers
  • 2 medium heads garlic
  • 1/2 cup olive oil
  • salt and pepper to taste
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 teaspoon dried oregano

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place 1/2 cup of 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. Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  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. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  5. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes 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 minutes total).
  6. Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  7. Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  8. Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 518 | Total Fat: 30.6g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2004 by LADYVOLFAN 
This is a must if you have guests who don't like the typical potato salad. This is tangy and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2006 by Navy_Mommy 
Excellent recipe. I have made a couple of times now. I did reduce the amount of oil and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2008 by Patti in Boise 
I love this recipe as written, but I also played with it a bit. I added a few cups of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by shopmiami49 
NOT NORMALLY DELICIOUS!!!! This recipe was sooo good that my husband actually had to ask me to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by micm64 
Amazing recipe! Thank you. I was looking for a non-mayo potato salad, I made it exactly as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2007 by heather s 
everyone loves this recipe! i used 2/3c lite italian dressing (my husband doesn't like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2005 by TERRIMOMOF4 
Really, really good! We "auditioned" it tonight to see if we wanted to serve it at my big... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by KUFFNER 
an excellent recipe! i tried several recipes and often was disappointed but not from this one.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by megrnc 
Served as hot dish MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2006 by Kabeer 
Great Stuff. Tried it for my wife and kids - and they loved it. Can reduce the amount of oil.... MORE

 
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