Roasted Potato and Vegetable Salad

Andre Alban

By
@fifa

Usually I boil the potatoes for salad, but I decided to roast them with the vegetables to bring out the sweet taste of the veggies.
It worked wonderfully, serve this salad at room temperature.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Ingredients

4 medium
red skinned potatoes-skin on,cut in wedges
1 large
carrot-peeled, julienned
1 large
turnip-peeled, julienned
1/2 large
onion-peeled, cut in wedges
3 medium
scallions
6 medium
artichoke hearts-drained
4 small
garlic cloves-peeled, wrapped in foil
1 Tbsp
olive oil
1 tsp
balsamic vinegar
1 tsp
chili salt
1 tsp
fresh ground pepper
1 tsp
turmeric
1/2 . tsp
ancho powder
1/2 c
olive oil
1/3 c
sesame oil
1 medium
juice from 1 lemon
1 medium
ginger root-peeled, chopped
1 Tbsp
soy sauce, light
1 tsp
honey
1 tsp
parsley-chopped
1 tsp
basil-chopped
1 tsp
dill, fresh
3 sprig(s)
thyme, leaves
2 medium
avocados-in chunks

Directions Step-By-Step

1
Turn oven to 400.
2
In large bowl combine all potato salad ingredients, toss well,empty on medium baking pan, roast 20 minutes, unwrap garlic, slice. Turn oven off
3
Pour all dressing ingredients, except herbs, in blender, pulse 3-4 times, until garlic and ginger are finely chopped.
4
Empty in large bowl, add herbs, avocado, roast potatoes and vegetables, mix well, return to warm oven until ready to serve.

About this Recipe

Course/Dish: Potatoes
Other Tag: Healthy
Hashtag: #potato