Roasted Peppers Potato Salad
Experience a burst of flavor with our Roasted Pepper Potato Salad. Perfectly roasted peppers mingle with tender potatoes, creating a savory sensation that delights with every bite. A delicious twist on a classic dish awaits!
Ingredients
Dressing:
- 4 tbsp Olive Oil
- Juice of 1 Lemon
- 2 tbsp Honey
- 1 tsp Paprika Powder
- 1/2 tsp Chili Flakes
- 1 tsp Italian Herbs
- Pepper
- Salt
Instructions
- Preheat your oven to 250°C (482°F).
- Wash and scrub the potatoes thoroughly. Cut them into bite-sized chunks.
- Rinse the peppers, remove the seeds, and slice them into strips.
- Place the potatoes and peppers on a baking tray lined with parchment paper. Drizzle 2 tablespoons of olive oil over them and sprinkle with salt. Toss to coat evenly.
- Take the heads of garlic and slice off the tops to expose the cloves. Drizzle a little olive oil over each head of garlic. Place them on the baking tray with the potatoes and peppers.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the garlic from the tray and set aside.
- Continue baking the potatoes and peppers for an additional 10-15 minutes or until they are tender and slightly browned.
- While the vegetables are baking, prepare the dressing. In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, honey, paprika powder, chili flakes, Italian herbs, pepper, and salt. Adjust seasoning to taste.
- Once the vegetables are cooked, transfer them to a large mixing bowl. Squeeze the roasted garlic cloves out of their skins and add them to the bowl.
- Pour the prepared dressing over the roasted vegetables.
- Sprinkle shaved Parmigiano over the salad according to your taste preference.
- Tear the basil leaves into small pieces. Add them to the bowl.
- Gently toss everything together until well combined and evenly coated with the dressing.
- Serve the roasted peppers potato salad warm or at room temperature as a delicious side dish or light meal.
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