Roasted Red Onion and Peppers Potato Salad Recipe

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Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Nutrition Per PortionRDA
Calories122 Kcal6%
Fat6 g9%
Saturated Fat1 g5%


  1. Heat oven to 200 C, 180 C fan, 400 F, gas 6. Place the onion and pepper in a roasting tin, drizzle with 1 tablespoon of the oil and season well. Roast for 30 minutes, until the veg is slightly blackened and caramelised.

  2. About 10 minutes into the cooking time, boil the potatoes in seasoned water for 15 to 20 minutes, until tender. Drain, allow to cool very slightly and combine with the roasted veg, the rest of the olive oil and all the other ingredients. Season well. Serve warm, or leave in the fridge overnight, then allow to come back to room temperature before serving.


  • 1 red onion, cut into wedges
  • 1 red pepper, cut into chunks
  • 3tbsp olive oil
  • 500g (1lb 2oz) new potatoes, halved if large
  • zest and juice 1 lemon
  • 2 sprigs rosemary, leaves removed
  • 1 to 2tbsp small (nonpareille) capers, drained and rinsed
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.