Roasted Potato Salad

If you love potatoes (like me), this roasted potato salad post is for YOU!

Roasted Potato Salad
Recently I made vegan mashed potatoes for the first time and they were AMAZING! I was convinced that there was no way another potato dish could come anywhere close to being as good. Well folks, I was WRONG. Dead WRONG. This is not to say that the mashed potatoes weren’t good, but this roasted potato salad is a stroooong contender. In fact, I’m considering making both of them for Thanksgiving so that I don’t have to choose between the two. Without a doubt, I would shamelessly eat them both. What excited me most about this recipe was the fact that it incorporated corn (am I the only one who thinks corn and potatoes are an amazing combination?) and the use of Dill intrigued me, seeing as though I had never used it before.

Any who… as you can tell, I’m super excited about this roasted potato salad and I NEED you to try them out so we can chat about how good they are together! My only regret is that I didn’t read the ingredients properly and only purchased one bag of potatoes instead of two, which meant I had to halve the recipe ingredients, which also means there was less for me to enjoy!

Roasted Potato Salad

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Roasted Potato Salad

Course Side Dish
Cuisine American

Ingredients

  • 2 lbs Baby red potatoes halved
  • 1 Corn on the cob husk on
  • 1 Red bell pepper diced
  • 1 Orange bell pepper diced
  • 1 Green bell pepper diced
  • 1/2 tsp Cumin
  • 1/4 tsp Ancho Chili pepper powder
  • 1 tbsp Coarse salt
  • 1 tsp Pepper
  • 1 tbsp Fresh Dill minced+roughly chopped to garnish
  • Green onion thinly sliced to garnish
  • 3 tbsp Olive oil

Instructions

  • Preheat oven to 400 degrees
  • Slice all veggies then sprinkle in your seasonings (cumin, chili pepper, salt, pepper and minced dill) and toss your bell peppers, olive oil, and potatoes together until well coated.
  • Spread the veggies out into a single layer on a pan, leaving an open spot in the middle for the corn. Cook on 400 for 30 minutes.
  • Once 30 minutes has passed, remove the corn and let the rest of the veggies cook for an additional 30 minutes.
  • Once the veggies are done, slice the kernels off of the corn, and stir into the potato and bell pepper mixture along with more fresh dill and green onion to garnish.
    ENJOY!

One Comment

  1. Pingback: Crispy Smashed Potatoes | ICanYouCanVegan Crispy Smashed Potatoes

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