Roasted Potato & Sweet Pepper Salad

Featuring Newman’s Own® Olive Oil & Vinegar Dressing

The perfect Thanksgiving side dish! Bring the autumn harvest home with this colourful mélange of potatoes and peppers.

Makes 4 servings


1 ½ lbs new potatoes
¼ cup (50 mL) olive oil
1 red pepper, seeded and medium diced
1 yellow pepper, seeded and medium diced
1 Spanish onion, medium diced
½ bunch green onions, thinly sliced
Italian flat leaf parsley, minced, as desired
Rosemary, finely chopped, as desired
Newman’s Own® Olive Oil & Vinegar Dressing, as desired
Salt and pepper, as desired





1. PREHEAT oven to 450°F. Slice rinsed potatoes into quarters and place them into cold water until ready to use. Drain potatoes, and toss with olive oil, rosemary, salt and pepper. Place in oven for 30 minutes or until golden brown. Potatoes will need to be turned once or twice.

2. TOSS peppers and Spanish onions in olive oil and place on parchment lined tray. Bake at same oven temperature as potatoes for 20-25 minutes or until desired doneness.

3. ONCE both potatoes and peppers are finished baking place in large bowl. Toss with parsley, rosemary, green onions and Newman’s Own® Olive Oil & Vinegar Dressing. Place in bowl and serve.

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