Warm roasted potatoes give this potato salad a unique twist. Dress them with a mixture of olive oil, red wine vinegar, brown sugar and parsley.

Yield: Serves 6.



  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 6 cups baby red potatoes, halved lengthwise
  • 1 medium red onion, cut into 8 wedges
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp packed brown sugar
  • 1/4 cup chopped fresh parsley


  1. Grease a rimmed baking sheet or line with nonstick foil.
  2. Combine 1 tbsp oil, salt and pepper in a bowl. Add potatoes and onion wedges; toss until coated.
  3. Place potato mixture in a single layer in prepared pan. Bake, uncovered, at 400ºF (200ºC), stirring occasionally, for 40 - 45 minutes or until potato mixture is tender and light golden brown.
  4. Meanwhile, to prepare dressing, whisk together vinegar, 1 tbsp oil and brown sugar until blended.
  5. Transfer potato mixture to a bowl. Add dressing and parsley; toss to combine. Serve immediately.
Nutritional analysis per serving:

238 calories, 7.1 g fat, 4.7 g protein, 40.5 g carbohydrate, 4.5 g fibre, 335 mg sodium