Roasted Potato and Vegetable Salad

Andre Alban


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.


★★★★★ 1 vote

20 Min
20 Min


  • 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
  • 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
  • 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
  • 1 tsp
  • 1 tsp
  • 1 tsp
    dill, fresh
  • 3 sprig(s)
    thyme, leaves
  • 2 medium
    avocados-in chunks

How to Make Roasted Potato and Vegetable Salad


  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.

Printable Recipe Card

About Roasted Potato and Vegetable Salad

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

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