Potato salad with roasted brussels sprouts, red peppers and mushrooms

This potato salad is hearty enough to be a meal on its own or it could work well as a side dish.

Ingredients (serves 4-6)
- 6 large potatoes, peeled and cut into bite size pieces
- 600g brussels sprouts, trimmed and cut in half
- 250g mushrooms, sliced not too thinly
- 2 red peppers, cut into bite size pieces
- 1 large red (or white) onion, sliced
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon garlic powder
- sea salt and pepper, to taste
- 1 garlic clove, mashed (optional)

Bring a pot of water to a rolling boil, add some sea salt and the potatoes and boil, uncovered, for about 7 minutes or until fork tender. Drain and place the potatoes in a large bowl. Meanwhile, combine the brussels sprouts, mushrooms, onions and red peppers in an oven proof dish, season with sea salt, pepper and garlic powder, drizzle the balsamic and olive oil then toss gently to coat. Roast at 400F for about 25 minutes (depending on the oven), or until fork tender, stirring a couple of time during cooking time. Add the roasted veggies and the mashed garlic clove to the potatoes and toss gently to combine. Taste and adjust seasonings (you might want to add more balsamic vinegar). Serve immediately and enjoy!

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