Roasted Vegetable Potato Salad is a totally different take on Potato Salad that’s perfect as a Passover Recipe or for all year round!
It’s that time of year again, huh? I keep trying not to think about Passover’s imminent arrival, about all the work that has to be done before it comes, but the world just won’t let me forget it! All of my local groceries are busy hiding the bread, crackers, and other such chometz (non-kosher-for-Passover) foods down the hall, behind the partition, down a steep flight of stairs, and through a radioactive screen. Ok, I am exaggerating slightly, but I kinda resent having to go searching for some bread if I want to make a sandwich.
You can probably guess that I am not at all ready for Passover recipes. I thought y’all were with me! Then yesterday, I polled my readers on my Facebook page to find out if they’re ready for Passover recipes…and the answers were overwhelmingly in favor of pesach recipes. Well, what can I do? I like to please my awesome readers!
Today I am sharing one of my all time favorite pesach sides. It’s a totally different take on potato salad, one that incorporates veggies and tastes delicious. Best of all, you can make it ahead, or fresh, serve it hot, or cold. It’s versatile and a crowd please! I keep a big batch of this in my fridge on pesach so hungry family members can enjoy it. I also like to take it along on trips and the like, because it’s delicious cold!
Best of all? Make this tonight and your family will totally not realize you’re trying out a Passover recipe!
I’ve got lots of delicious pesach recipes coming your way – plus a review (and giveaway!) of a hot new pesach cookbook – so stay tuned.
- 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
- Preheat oven to 450ºF. Line a baking sheet with aluminum foil.
- 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.
- Meanwhile, boil potatoes until easily pierced with a fork, but not mushy. Let cool.
- Toss vegetables with potatoes. Serve hot or cold.
Looking for more recipes? Here’s a Passover recipe roundup from a previous year. I’ve got a delicious Passover Apple Crumb Kugel here, and a fabulous Roasted Butternut Squash Salad here. Don’t forget to check out my roundup of 18 delicious things to do with potatoes for Passover!
how long will this last in the fridge?
This is beautiful! Love that bowl!
I made this for yom tov and it was a absolutely delicious! I will definitely Be making this again
I actually started making this salad, and then baking it in the oven with eggs on top. It makes a fantastic shakshuka, believe it or not!