Ingredients and Weight:
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped red onion
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine potatoes, olive oil, vinegar, garlic, oregano, basil, salt, and pepper. Toss to coat.
- Spread potatoes on a baking sheet and roast at 400°F (200°C) for 15-20 minutes, or until tender and golden brown.
- Transfer potatoes to a serving bowl and toss with parsley, basil, and red onion.
- Serve warm or at room temperature.
Nutritional Information (per serving):
- Calories: 240
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 30g
- Protein: 4g
Dish Characteristics:
- Refreshing and tangy
- Perfect side dish for grilled meats or fish
- Can be served warm or at room temperature
- Gluten-free
- Vegetarian
- Easily customizable to your taste
User Comments:
- "This potato salad is incredibly flavorful and doesn't need any mayo!"
- "The addition of fresh herbs adds a nice brightness to the dish."
- "I love that it can be served either warm or cold."
- "A great way to enjoy potatoes without the heaviness of mayo."
- "I added some chopped olives and capers for extra flavor."
Special Precautions and Tips:
- To save time, you can roast the potatoes a day in advance and toss them with the dressing just before serving.
- For a different flavor profile, you can substitute white wine vinegar for the red wine vinegar.
- If you don't have fresh parsley or basil, you can use 1/4 cup of dried herbs instead.
