Scott’s Roasted Potato Salad

The August/September 2006 issue of Fine Cooking has an article on roasted potato salads – with recipes for making the salad three ways.

Here’s my modification – based upon what we had around the house yesterday! This is a great, quick recipe for a potato side dish – without the mess of the mayonnaise-based potato salads. Roasting adds a great potato flavor to the dish (vs. the boiled/peeled potato approach).


2 lbs small Yukon Gold
potatoes, quartered

2 cups cherry tomatoes

1/4 cup fresh basil, chopped

1/4 cup Italian parsley, chopped

1 tsp minced garlic

3 Tbsp plus 1/4 cup olive oil

3 Tbsp red wine vinegar

Kosher salt, fresh ground
pepper to taste

Optional: 2 bell peppers
(red, green, or yellow),
sliced into 3/4-inch strips


  1. Pre-heat the oven to 450 degrees.
  2. Wash and quarter the potatoes. Mix in a large bowl with 3 Tbsp olive oil, salt, pepper.
  3. Spread the potatoes into a single layer on a low-sided baking tray. Cook in over for 20 minutes – check doneness with fork.
  4. Slice the tomatoes, chop the basil and parsley and throw in the bowl used for the potatoes. Combine the minced garlic into the bowl.
  5. If using the bell peppers, slice and combine them into the bowl as well.
  6. When the potatoes have cooled a bit (10-15 mins), mix them into the bowl.
  7. Add the remaining olive oil and red wine vinegar to the bowl. Season with salt and pepper to taste.

(Added: August 13, 2006 – Menlo Park, California)

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