This Roasted Italian Potato Salad is a mouthwatering combination of roasted potatoes, fragrant herbs, and zesty homemade dressing. Add this to the rotation of your favorite side dishes this summer. This potato salad recipe is full of fresh flavor and a great way to kick off your summer gatherings.
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🌟Why You'll Love this Recipe
- A new way to make classic potato salad. Switch up your traditional potato salad recipe by making this warm version. If you prefer a cold potato salad, try my mayo-free potato salad.
- Simple recipe. The best part about this recipe is that it's easy and made with minimal ingredients. Serve my Grilled Zucchini Salad alongside.
- Done in 35 minutes. Next time you need to whip up an easy side dish this recipe could easily be the star of the show. This salad will pair great with Instant Pot St. Louis Ribs.
🥘Ingredients
- Fingerling potatoes. Feel free to use whatever kind of potatoes you have in the pantry like Yukon gold, baby potatoes or red potatoes.
- Spices and herbs. I like to season the potatoes with fresh herbs like chives and parsley whenever I can but it's okay to use dried herbs or a pre-made Italian seasoning.
- Homemade lemon vinaigrette. Red wine vinegar would be a great swap for the lemon juice. Use store-bought Italian dressing if you already have it on hand or make white balsamic vinaigrette.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Feel free to add additional herbs such as fresh basil and oregano.
- Grated Parmesan cheese will make the best finishing touch.
- Add crispy pancetta or bacon for additional texture.
🔪Instructions
Step 1: Preheat your oven to 425 degrees F. Slice your potatoes into 2-inch pieces and season with olive oil and kosher salt. Place the potatoes on a baking sheet and bake for 20-30 minutes until golden brown and cooked through.
Step 2: While the potatoes are cooking add the vinaigrette ingredients to a small bowl and whisk together.
Step 3: Remove the crispy roasted potatoes from the oven and let them cool.
Step 4: Place the room-temperature potatoes in a large salad bowl and toss them with the dressing. Serve and enjoy!
💭Recipe FAQs
Yes, you can use different types of potatoes for roasted potato salad. However, traditional potato salads use starchy potatoes like Russet or Yukon Gold. Feel free to experiment but know that textures will be different.
Yes, you can roast the potatoes ahead of time. Once roasted, allow them to cool completely, then store them in an airtight container in the refrigerator. When you're ready to make the salad, simply take them out and let them come to room temperature before mixing them with the other ingredients.
Of course, you can always add some of your favorite ingredients. You could add some crispy bacon or green beans.
👩🏻🍳Sarah's Top Tips
- Cut the potatoes evenly. Cutting all the potatoes to the same size ensures an even cook.
- Cool before you combine potatoes with the dressing. This will prevent them from becoming mushy when mixed with other ingredients.
- Adjust seasoning before serving. Before serving, taste the salad and adjust the seasoning if needed. Add a pinch of salt or black pepper, more fresh herbs, or another squeeze of lemon juice to brighten the flavors if required.
🥗Serving
Use this Italian potato salad recipe as an addition to your barbeque tables or however, it suits your occasion. Serve this roasted potato salad as a light and satisfying lunch or dinner alongside my Mediterranean Salmon, Air Fryer Baby Back Ribs, Chicken Burgers, or my Teriyaki Chicken Kabobs.
🥣Storage & Reheating
Italian potato salad can be stored in the refrigerator for up to 3-4 days. Make sure to keep it in a covered container to maintain freshness. However, keep in mind that the texture and flavor may change slightly over time.
If you want to reheat the potato salad, you can use the microwave or the oven. Keep in mind the potatoes may be soggy the next day and you may want to add additional dressing before serving.
More Salad Recipes
- Antipasto Tortellini Salad (Easy Summer Pasta Salad Recipe)20 Minutes
- Potato and Green Bean Salad25 Minutes
- Spinach and Arugula Salad5 Minutes
- White Balsamic Vinaigrette5 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Roasted Italian Potato Salad
See the full post for extra tips and photos
Ingredients
- 1 pound baby or fingerling potatoes, cut in half
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt & black pepper to taste
Instructions
- Preheat the oven to 425 degrees F. Season the potatoes with olive oil and salt and place them on a sheet pan.
- Cook the potatoes for 20-30 minutes until golden and crispy.
- Remove the potatoes from the oven and let them cool for a few minutes.
Vinaigrette
- While the potatoes are cooking, add all of the vinaigrette ingredients to a bowl or large measuring cup and whisk until combined.
- Place the potatoes in a bowl and toss them with the dressing.
- Serve topped with more fresh herbs and enjoy.
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Sarah's Tips
- Cut the potatoes evenly. Cutting all the potatoes to the same size ensures an even cook.
- Cool before you combine potatoes with the dressing. This will prevent them from becoming mushy when mixed with other ingredients.
- Adjust seasoning before serving. Before serving, taste the salad and adjust the seasoning if needed. Add a pinch of salt or black pepper, more fresh herbs, or another squeeze of lemon juice to brighten the flavors if required.
- Italian potato salad can be stored in the refrigerator for up to 3-4 days. Make sure to keep it in a covered container to maintain freshness. However, keep in mind that the texture and flavor may change slightly over time.
- If you want to reheat the potato salad, you can use the microwave or the oven. Keep in mind the potatoes may be soggy the next day and you may want to add additional dressing before serving.
Marsha says
You have a typo in the potato portion of the recipe where you list some of the dressing ingredients, but not all. I was confused there for a minute.
Sarah Hill says
Hi Marsha, thanks so much for pointing this out! Sometimes I miss things! I just deleted this and kept all the dressing ingredients in their own section so no on else gets confused.