Roasted Potato Salad

Roasted Potato Salad

Served warm or cold, this refreshing salad is a healthy vegetarian meal for at home or on the go!

Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6


1 onion cut into small wedges
3 medium carrots cut into 1/2″ slices
2 pounds potatoes cut into 1/2″ cubes (4-5 medium potatoes)
1 pound bag of split peas
1 cup salad dressing
2 Tbsp. oil
Ground black pepper
One pot
Two baking sheets

Optional ingredients:
Italian seasoning


  1. Put 1 cup of split peas (about half a 1 lb. bag) in a large bowl and sort through to find any bad peas or foreign material.
  2. Rinse the peas thoroughly in a strainer for a few minutes.
  3. Put the peas in a medium pot with plenty of water and some salt and bring to a boil. Once it is boiling, turn down the heat to a simmer and cook partially covered for about 40-45 minutes until the peas are soft but not mushy. Check occasionally while preparing veggies.
  4. Pre-heat oven to 400 degrees.
  5. Cut potatoes and carrots into ½ inch pieces and cut the onions into small wedges.
  6. Spread the potatoes on a baking sheet, drizzle with 1 tablespoon of oil and sprinkle with salt and pepper. Add any spices you like such as garlic or herbs.  Stir the potatoes to cover evenly with the oil, salt, and pepper and spread them out in a single layer on the sheet.
  7. Use another baking sheet for the carrots and onions putting the carrots on one end and the onions on the other. Add oil, salt, pepper, and spices and stir to coat them evenly.  Keep the onions and carrots separated on the pan in case the onions are cooked sooner and need to be removed first.
  8. Place both baking sheets in the oven and roast for 20 to 35 minutes until the vegetables are golden and cooked throughout. They will likely not all need the same amount of cooking time, so check regularly after 20 minutes and remove them as they are done.
  9. Check the roasting veggies and remove as they are done. Put in a large bowl and set aside.
  10. When the peas are cooked, drain in the strainer and add to the bowl of roasted veggies.
  11. Toss with salad dressing. Serve warm or cold.


  • The longer you soak the peas, the less time you will need to cook them.
  • Try adding or substituting quinoa, zucchini, and other root vegetables!
  • You can make your own salad dressing with any combination of oil, vinegar, lemon juice, soy sauce, mustard, honey, garlic, salt, pepper, and any spices you like.