Roast potato salad

Roast potato salad

1 hour 5 mins



  • 1kg Vivaldi potatoes, cut into wedges
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 large red onion, peeled, cut into thin wedges
  • 1 celery stick, trimmed, thinly sliced
  • 1 garlic clove, finely chopped
  • 1/2 cup chopped fresh continental parsley
  • 1/4 cup fresh oregano leaves


  • Step 1

    Preheat oven to 180ÂșC. Place the potato on a large baking tray. Drizzle over half the oil. Season with salt and pepper. Toss to coat. Roast for 25 minutes. Add the onion to the tray. Roast for a further 30 minutes or until potato and onion are tender and golden. Set aside for 10 minutes to cool.

  • Step 2

    Place the potato, onion, celery, garlic, parsley and oregano in a large bowl. Season with salt and pepper. Drizzle over the remaining oil. Toss until well combined.

Recipe courtesy of

Serving size 6

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