This Roasted Pepper Potato Salad is packed with golden roasted potatoes, sweet peppers, creamy roasted garlic, Parmesan, and fresh basil, all tossed in a delicious lemon-honey dressing. Perfect as a flavorful side dish, for summer BBQs, or whenever you want something a little different from classic potato salad!
Ingredients
For the Salad:
* 500 g potatoes
* 3 bell peppers
* 2 heads garlic
* 2 tbsp olive oil
* 30 g shaved Parmigiano
* Salt, to taste
* Fresh basil leaves
For the Dressing:
* 4 tbsp olive oil
* Juice of 1 lemon
* 2 tbsp honey
* 1 tsp paprika
* ½ tsp chili flakes
* 1 tsp Italian herbs
* Salt and black pepper, to taste
Instructions
1. Prepare: Preheat the oven to 250°C (482°F). Cut the potatoes into bite-sized pieces and the peppers into strips. Cut the tops off the garlic heads.
2. Roast: Place the potatoes, peppers, and garlic on a lined baking sheet. Drizzle with olive oil and season with salt. Roast for 25 minutes, remove the garlic, then continue roasting the potatoes and peppers for another 10–15 minutes until golden.
3. Make the Dressing: Whisk together olive oil, lemon juice, honey, paprika, chili flakes, Italian herbs, salt, and pepper.
4. Combine: Add the roasted potatoes and peppers to a bowl. Squeeze in the soft roasted garlic cloves and pour over the dressing.
5. Finish: Add shaved Parmigiano and fresh basil, then gently toss everything together. Serve warm or at room temperature.
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