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Roast Potato Salad Recipe
Ingredients
- 1 pound new potatoes
- 6 tablespoons olive oil
- 1 garlic clove, crushed
- 12 cherry tomatoes, halved
- 1/2 cucumber, unpeeled and diced
- 1 orange bell pepper, cored, seeded and diced
- 4 scallions, thinly sliced
- 3 tablespoons fresh parsley leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
Instructions
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Preheat the oven to 400 degrees. Spread the potatoes in a roasting pan. Combine 4 tablespoons of the olive oil with the garlic, salt and pepper and drizzle over the potatoes. Roast about 45 minutes, turning once or twice during cooking.
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With the remaining oil, mix with the vinegar, sugar and parsley.
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Allow potatoes to cool completely. Put potatoes and vegetables into a salad bowl. Toss lightly with the salad dressing. Cover and chill before serving.
