Roasted-Potato Salad – Country Living

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Servings: 24 Difficulty: Intermediate
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Warm roasted red potatoes tossed with crisp snow peas, fresh tomatoes, and a bright rosemary vinaigrette.
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This vibrant roasted potato salad offers a delicious twist on the classic cold dish. Red potatoes are roasted until golden and tender, then tossed with a zesty dressing of olive oil, red wine vinegar, garlic, and dried rosemary. Fresh cherry tomatoes add bursts of sweetness, while blanched snow peas provide a crunchy, fresh contrast. The result is a harmonious blend of warm, savory, and bright flavors that works perfectly as a side dish for grilled meats or as a hearty vegan main for lunch. It’s an ideal choice for picnics, potlucks, or a light summer dinner, bringing a rustic yet refined touch to your table. Simple to prepare with pantry staples, this salad showcases the natural flavors of the ingredients.

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Roasted-Potato Salad – Country Living

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 262.2

Description

This vibrant roasted potato salad offers a delicious twist on the classic cold dish. Red potatoes are roasted until golden and tender, then tossed with a zesty dressing of olive oil, red wine vinegar, garlic, and dried rosemary. Fresh cherry tomatoes add bursts of sweetness, while blanched snow peas provide a crunchy, fresh contrast. The result is a harmonious blend of warm, savory, and bright flavors that works perfectly as a side dish for grilled meats or as a hearty vegan main for lunch. It&# 226;ÂÂs an ideal choice for picnics, potlucks, or a light summer dinner, bringing a rustic yet refined touch to your table. Simple to prepare with pantry staples, this salad showcases the natural flavors of the ingredients.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. In a large bowl, combine the cut potatoes, 2 tablespoons of olive oil, and the chopped garlic. Toss to coat evenly.
  3. Spread the potato mixture in a single layer on two jelly-roll pans or baking sheets.
  4. Roast potatoes for 20 to 25 minutes, or until golden brown and tender when pierced with a fork.
  5. While potatoes roast, bring 1 1/2 inches of water to a boil in a 2-quart saucepan.
  6. Add the snow pea pods to the boiling water and cook for 1 1/2 to 2 minutes, until tender-crisp.
  7. Drain the snow peas in a strainer and immediately rinse with cold water to cool them down.
  8. In a large mixing bowl, gently combine the roasted potato mixture, halved cherry tomatoes, remaining 6 tablespoons of olive oil, red-wine vinegar, rosemary, salt, and pepper. Toss gently to combine.
  9. Place the cooled snow pea pods on top of the potato salad mixture. Cover and refrigerate until ready to serve.
  10. Just before serving, toss the snow peas into the salad to distribute evenly.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 262.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.4mg1%
Total Carbohydrate 57.9g20%
Dietary Fiber 7.5g30%
Sugars 2.7g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, roasted potatoes, red potatoes, snow peas, rosemary vinaigrette, vegan salad, mediterranean salad, cherry tomatoes, garlic dressing, summer side dish, healthy dinner, picnic food, potluck recipe, olive oil dressing, red wine vinegar, crunchy salad, warm potato salad, easy vegan, country living, fresh herbs, garlic lovers
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