Roasted Three Potato Salad

1 lb. red new potatoes, cut into 1” cubes
1 lb. Yukon gold potatoes, cut into 1” cubes
2 lbs. yams, peeled and cut into 1” cubes
¼ cup olive oil
1 onion, thinly sliced
2 tsp. kosher salt
1 tsp. dried thyme
½ tsp. ground black pepper

Combine all ingredients in a bowl, and toss well. Pour out onto a parchment lined baking sheet, spreading the potatoes evenly on baking sheet. Bake in preheated 400o oven for 20 minutes or until golden and tender. Remove from oven. Cool to room temperature.


  • 1 red pepper, cored and diced
  • 16 oz. pkg. frozen peas, thawed
  • ¼ cup chopped red onion
  • 1 cup chopped Italian parsley


  • ¼ cup red wine vinegar
  • 1 T. Dijon mustard
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup olive oil

    Place the cooled potatoes and roasted onions, the red pepper, peas, chopped red onion, and chopped parsley in a bowl. Whisk together the vinegar, mustard, salt, pepper and oil.

    Toss dressing into potato mixture. Taste for seasoning. Refrigerate at least 1 hour and up to 8 hours before serving. Serves 8-10.

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