By Yankee Magazine
May 23 2002
Our testers loved this low-fat alternative to the traditional potato salad. Besides being easy to make and delicious, it can be served warm, at room temperature, or cold, which makes it perfect for every occasion from picnics to cabin fever potlucks.
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2 pounds small red potatoes, halved or quartered
2 tablespoons olive oil
Several pinches dried thyme
1 green bell pepper, cut in thin strips
1 medium-size sweet white onion, cut in 1/2-inch slivers
1/2 red bell pepper, cut in thin strips
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 400 degrees F.
Toss the potatoes with 1 tablespoon of the olive oil and a pinch of thyme. Place in a single layer in a roasting pan and roast for 15 minutes.
Meanwhile, combine the green pepper and onion with the remaining oil and a pinch of thyme. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture. Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes. Spoon into a large bowl and let cool slightly.
Combine the red pepper, vinegar, salt, pepper, and another pinch of thyme. Add to the potato mixture. Serve the salad warm, cold, or at room temperature.