Roasted Potato Salad with Figs and Tomato

Preparation 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel and dice the potatoes into bite-sized pieces. Quarter the figs and chop the tomatoes. Slice the red onion into thin strips.

Roasting the Potatoes 2. In a bowl, toss the diced potatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread the potatoes in a single layer on the baking sheet and roast in the preheated oven for 30-35 minutes or until golden and crispy.

Assembling the Salad 3. In a large salad bowl, combine the roasted potatoes, quartered figs, chopped tomatoes, and sliced red onion.

Making the Dressing 4. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, Dijon mustard, salt, and pepper until well combined.

Final Touches 5. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Garnish with fresh herbs before serving.