This roasted potato salad is always a hit
A good salad doesn't necessarily need raw ingredients. When you roast vegetables in the oven, you completely transform their flavor profile. The heat caramelizes the natural sugars in the plant cells, creating rich roasted aromas and a soft texture.
- 1 kg potatoes (firm-cooking)
- 2 shallots
- 2 cloves of garlic
- 6 tablespoons olive oil
- 1 tsp paprika (hot)
- 1 tsp dried oregano
- salt and black pepper
- 1 Zucchini
- 400 g Cherry tomatoes
- 3 sprigs of rosemary (fresh)
- 1 organic lemon
- 1 tbsp white wine vinegar 🛒
- 1 TL Honig
- 200 g (vegan) Feta
- Preheat the oven to 220 °C (top/bottom heat).
- Wash the potatoes thoroughly and cut them unpeeled into irregular cubes about 2-3 cm in size.
- Peel the shallots and quarter them. Flatten the garlic cloves with the back of a knife.
- Place potatoes, shallots, and garlic on a baking sheet lined with parchment paper. Toss everything thoroughly with 3 tablespoons of olive oil, paprika, oregano, salt, and pepper. Spread the cubes in a single layer and roast them in the oven for about 20 minutes.
- Wash the zucchini and cut them into half-moons about 1 cm thick. Wash the cherry tomatoes and leave them whole.
- Remove the baking sheet after 20 minutes, add the zucchini, tomatoes, and rosemary sprigs, toss everything briefly, and return the baking sheet to the oven for another 12–15 minutes. Roast until the potatoes are golden brown and the tomatoes have burst.
- Wash the lemon thoroughly with hot water, finely grate 1 teaspoon of zest, and squeeze out the juice. In a large bowl, combine 3 tablespoons of olive oil with the lemon zest, 2 tablespoons of lemon juice, the white wine vinegar, and the honey. Season generously with salt and pepper.
- Crumble the feta with your hands. Remove the baking sheet from the oven, discard the rosemary sprigs, and let everything cool slightly for 5 minutes. Squeeze the softened roasted garlic out of its skin and stir it into the dressing.
- Gently fold the roasted vegetables into the dressing, sprinkle with feta and a few fresh rosemary needles.
- Taste the roasted potato salad again and serve it lukewarm.
Easy to make and enjoyed lukewarm: Roasted potato salad
The base of the dish is waxy potatoes. These varieties contain less starch than floury potatoes and reliably retain their shape in the hot oven. Cut them into even pieces so they cook at the same time. On the baking sheet, they develop a golden-brown crust, while the inside gently steams and softens. Unlike boiled potatoes, the roasted surface later absorbs the dressing particularly well without immediately falling apart. Sufficient space on the baking sheet is crucial. If the pieces are too close together, they will steam instead of roasting.
The potatoes are joined by zucchini, fresh tomatoes, mild shallots, and whole garlic cloves. Each of these vegetables reacts differently to the heat. The zucchini releases water and concentrates its own flavor. The tomatoes burst slightly, releasing some of their sweet juice, which later blends beautifully with the dressing. The shallots become wonderfully soft and sweet. It's best to roast the garlic unpeeled. Protected by its own skin, it won't burn but will cook inside into a creamy, mild paste that completely loses its typical pungency.
While the vegetables are browning in the oven, prepare the vinaigrette. The acidic component consists of freshly squeezed lemon juice and a splash of white wine vinegar. For a more intense aroma, also grate the zest of the lemon. The essential oils it contains add a fresh note that pairs perfectly with the rich, roasted flavors. A touch of honey balances the acidity and creates a harmonious flavor. Olive oil, salt, and freshly ground pepper round out the base. As soon as the baking sheet comes out of the oven, squeeze the softened garlic cloves out of their skins directly into the dressing and whisk everything together until smooth. The roasted garlic acts almost like a natural emulsifier, giving the vinaigrette a slightly creamy texture.
The crucial step with warm salads is timing the mixing. Place the hot roasted vegetables directly into a large bowl and immediately toss in the dressing. The warm ingredients absorb the vinaigrette's flavors much better than completely cooled vegetables. Finally, crumble feta cheese over the roasted potato salad. Whether you choose the classic sheep's milk version or a plant-based alternative is entirely up to you. The cheese adds a salty element that perfectly complements the dish. A few sprigs of fresh rosemary give it a subtle resinous note.
Discover the zucchini and tuna salad with arugula and sesame seeds, offering a spicy note and a delightful crunch. Fancy something special? The Gado-Gado combines warm vegetables and aromatic peanut sauce, while the crisp BLT salad with croutons provides a hearty and satisfying meal.
