Roasted Potato Salad
 
Prep time
Cook time
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This is a comforting fall and winter salad, and is lovely made with fresh baby potatoes but feel free use any potatoes that you have on hand. It is a crowdpleaser, and wonderful as a pot-luck dish. Serve it warm or at room temperature.
Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 4 cups
Ingredients
  • 1 cup water
  • 2 tbsp tamari or soy sauce
  • 2 cloves chopped garlic
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 2 tsp dried tarragon or oregano
  • ½ cup or more, finely chopped onion
  • 2 lbs small red or white unpeeled potatoes, quartered
Instructions
  1. Preheat oven to 350F. Combine all dressing ingredients in a shallow 3-quart casserole dish (if making on the barbecue make sure that the dish you use is heat-proof).
  2. Quarter the potatoes and add to casserole with the chopped onion.
  3. Give it a good stir and then bake uncovered until potatoes are tender and golden. This will take approximately 1½ hours (a bit less on the barbecue).
  4. Give it an occasional stir while cooking to make sure it is not sticking. If sticking occurs, simply add a bit more water.
  5. Serve at room temperature. Serves 4 to 6.
Notes
I often make this on the barbecue if the oven is occupied or if I don't want to heat up the kitchen. If you try this at home, make sure your barbecue centre burner is off, the temperature setting it at 350F and you use a heat-proof dish.

Recipe inspiration from Enlightened Eating by Caroline Marie Dupont.
Recipe by at https://www.cathyrussellcreativenutrition.com/roasted-potato-salad/