Warm Roast Potato and Capsicum Salad

Featuring Paul Newman’s Own® Classic Dressing

Preparation time: 15 minutes (plus cooling)
Cooking time: 35 minutes
Serves: 4-6 as a side dish


750g chat potatoes, quartered
¼ cup olive oil
1 red capsicum, seeded and cut into 2cm pieces
1 yellow capsicum, seeded and cut into 2cm pieces
1 red onion, coarsely chopped
½ cup sliced shallots
13 cup chopped flat leaf parsley
2 teaspoons finely chopped rosemary
salt & ground black pepper
¼ cup Paul Newman’s Own Classic Dressing





1. Preheat oven to 225ºC. Place potatoes in a baking dish and add 2 tablespoons olive oil. Toss to coat. Bake for 35 minutes or until golden brown, stirring occasionally so the potatoes do not stick to the bottom of the dish.

2. Line a large rimmed baking tray with non-stick baking paper. Place red capsicum, yellow capsicum, red onion and remaining tablespoon of oil into a bowl and toss to combine. Place in a single layer on prepared tray. Bake in oven with potatoes for 25 minutes or until tender, stirring occasionally.

3. Place cooked potatoes and capsicum mixture into a large bowl. Set aside to cool slightly. Add shallots, parsley, rosemary, salt and pepper and stir to combine. Add Paul Newman’s Own Classic Dressing and toss gently.

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