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Recipes: Roasted Rosemary Potato Salad

This Roasted Rosemary Potato Salad is a wonderful addition to any summer barbecue or dinner party. Simple, quick, and a guaranteed crowd pleaser. Easily doubled or tripled to serve additional guests. These beautiful roasted fingerling potatoes are exceptionally tasty, perfectly crispy, and can be addicting. Pair this potato salad with barbecued chicken and some of your fav local greens for a fresh and fantastic summer time meal!

Servings: 2 (as main) or 4 (as side)

Salad Ingredients:

  • 1 white onion, sliced, 1 inch rings
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 lb fingerling potatoes, halved lengthwise
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 12 oz cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 4 hardboiled eggs, quartered

Dressing Ingredients:

  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • Pinch of salt and pepper

Oven ready.

Instructions:

  1. Preheat oven to 425° F.
  2. Place onion slices in a bowl with olive oil and salt; toss together. In a separate bowl, repeat this process with the potatoes, rosemary, garlic powder, and salt.
  3. Place onion slices and potatoes on separate parchment lined baking sheets.Bake for 25-30  minutes or until the onions are cooked through and edges are slightly browned, and the potatoes are crispy and browned on the outside and soft on the inside.
  4. Combine dressing ingredients in a small bowl and whisk together.
  5. Once onion and potatoes are cooked, remove from oven and roughly chop the onion.
  6. Place potatoes, onion, tomato and parsley in a serving bowl. Top with eggs, and drizzle dressing over top. Season with salt and pepper to taste. Enjoy!

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Sarah’s food journey began at a young age. Homemade meals using whole food ingredients were the norm and her parents’ passion for food, cooking, and entertaining cultivated a deep appreciation and love for all things food. This eventually transpired into a keen curiosity for the world of nutrition and wellness, which led her to obtain a bachelor’s and master’s degree in Nutritional Sciences from the University of Manitoba. 

Sarah’s food philosophy is quite simple. Eat a balanced variety of whole foods; rich in nutrients, plants, colours, and enjoyment.

Visit her website, tuttlavita.ca, for inspiration for eating and living whole and well.

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