new potato and roast vegetable salad with italian dressing
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 people
Author: Katy English
  • 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*
  1. Turn the oven on to 200 degrees (Celsius, fan-assisted), and line a baking tray with grease-proof paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the roasted vegetables, basil leaves, and remaining 2 tbsp of dressing to the bowl. Toss until everything is coated.
  7. Serve either warm or cold. (It’s also great with steak or grilled chicken!)