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Roasted Red Potato Salad




Source of Recipe


Yankee magazine


Recipe Introduction


Easy to make. It can be served warm, at room temperature, or cold.


List of Ingredients




2 lbs small red potatoes, halved or quartered
2 tbsp olive oil
Several pinches dried thyme
1 green bell pepper, cut in thin strips
1 medium-size sweet white onion, cut in 1/2-inch slivers
1/2 red bell pepper, cut in thin strips
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper

Recipe



Preheat the oven to 400°. Toss the potatoes with 1 tablespoon of the olive oil and a pinch of thyme. Place in a single layer in a roasting pan and roast for 15 minutes. Meanwhile, combine the green pepper and onion with the remaining oil and a pinch of thyme. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture. Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes. Spoon into a large bowl and let cool slightly.

Combine the red pepper, vinegar, salt, pepper, and another pinch of thyme. Add to the potato mixture. Serve the salad warm, cold, or at room temperature.