Roasted Vegetable Potato Salad
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 6-8
Roasted Vegetable Potato Salad is perfect for Passover or year-round! Originally featured in my column in Ami Magazine.
  • 1 large onion, diced
  • 1 large zucchini, diced
  • 1 red pepper, diced
  • 4 plum tomatoes, diced
  • ½ cup fresh parsley, finely chopped
  • ½ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 6 to 8 red potatoes, cubed
  1. Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
  2. Add onion, zucchini, pepper, and tomatoes to the lined baking sheet. Add parsley, olive oil, salt and pepper on top. Toss to coat vegetables evenly. Bake for 40 minutes, stirring approximately every 10 minutes. Remove from oven and let cool for 5 minutes.
  3. Meanwhile, boil potatoes until easily pierced with a fork, but not mushy. Let cool.
  4. Toss vegetables with potatoes. Serve hot or cold.
Recipe by Overtime Cook at