Roasted Tomato and Potato Salad

By doodanger

Ingredients

• 1 lb. (500g) small yellow flesh potatoes
• 100 g cherry tomatoes
• 1/4 c. + 2 tbsp. Newman's Own Olive Oil & Vinegar Dressing
• 1 green onion thinly sliced
• 1 tsp. dried oregano
• sea salt
• ground black pepper

Details

Servings 3

Preparation

Step 1

Preheat oven to 400 degrees

Cut potatoes in half and place in bowl. Toss potatoes with 2 tbsp. of dressing. Put on parchment paper lined baking sheet.

Cut cherry tomatoes in half and season with sea salt, freshly ground black pepper and dried oragano. Put on baking sheet with potatoes.

Bake potatoes and tomatoes in oven for approximately 15 minutes.

Place cooked potatoes, tomatoes and 1/4c dressing in a stainless steel bowl and gently toss.

Garnish tomato and potato salad with thinly sliced green onion.