There’s something about summer that always makes me crave potato salad.
I think it’s a barbecue thing. As soon as June hits, I start dreaming of burgers and chargrilled chicken. And what goes better with barbecued meat, than a big sharing bowl of new potato and roast vegetable salad?
This gorgeous Italian-inspired salad is fresh and tangy, and absolutely lovely as a side dish for a barbecue or picnic.
It also packs a punch with colorful roasted vegetables and fragrant basil, making it a perfect hearty lunch for any vegans in the house!
You may have noticed that I’ve been working with Newman’s Own this month. This is the third of four super simple summer salad recipes that I’ve created using their yummy salad dressings.
No mayo or yoghurt in this potato salad, just Hollywood star Paul Newman’s classic Italian dressing. This was the very first one he created: made with extra virgin olive oil, sharp red wine vinegar, and a pinch of garlic.
He used to hand out bottles of the stuff as Christmas presents, and it proved so popular that he started selling it, with 100% of the profits going to charity!
Here, I marinate the peppers, courgette and aubergine in the dressing, then roast them until they’re soft and caramelised around the edges. A final kiss of dressing then adds extra flavour to the potatoes.
Simple, but very effective!
So what do you need to know about this salad? Well for one, it’s suuuper easy to make.
Two: if you’re planning on serving this at a party or BBQ, then you can do a lot of the prep-work in advance.
Boil the potatoes and roast the veg the night before, then just mix it all up with the fresh basil and Italian dressing at the last minute before serving. Or if you’re REALLY smart about it: get someone else to mix it up for you. (Thanks Charley!)
And finally: don’t be afraid to make it your own. I’ve used courgette, red pepper and aubergine for my veg, but experiment. Tomatoes, asparagus, red onion… they’re all vegetables that are GORGEOUS roasted and would work really well in this.
Play around and see what works for you!
- 10 to 15 new potatoes
- 1 red pepper
- 1 aubergine
- 1 courgette
- 2 handfuls of fresh basil stalks removed
- 4 tbsp Newman’s Own Italian Salad Dressing*
Turn the oven on to 200 degrees (Celsius, fan-assisted), and line a baking tray with grease-proof paper.
Slice the red pepper in half, remove the core and seeds, then chop into rough, bite-size pieces. Slice the courgette into rounds, then each round in half. Slice the aubergine into rounds, then chop each one into quarters.
Pop all the veg into your salad bowl, add 2 tbsp of the Newman’s Own Italian Salad dressing, and toss, so every piece is coated. Spread the veg (and any dressing from the bowl) out on the baking tray. Pop it in the oven, and roast for 25-30 minutes, until the veg is tender, and the edges of each piece are just starting to caramelize.
While the veg is roasting, put a pan of water on to boil. Wash your new potatoes, then chop any larger ones in half, so they’re all roughly the same size.
When the water’s boiling, very carefully slide your potatoes into the pan (don’t splash yourself!). Boil them for 15-20 minutes until tender (just stick a fork in one to check it's done). Drain the potatoes, then pop them into the same salad bowl from earlier.
Add the roasted vegetables, basil leaves, and remaining 2 tbsp of dressing to the bowl. Toss until everything is coated.
Serve either warm or cold. (It’s also great with steak or grilled chicken!)
*This post is sponsored by Newman’s Own.