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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If you're craving something cozy but still light, this warm roasted Italian potato salad hits the spot. It's everything you love about a vinegar-based potato salad with zippy, bright, and fresh flavors. Paired with the comfort of oven-roasted potatoes. My favorite part is that it comes together with simple pantry staples, making it perfect for last-minute weeknight dinners or easy BBQ sides.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
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!
Sarah's Top Tips
- Cut the potatoes evenly. Cutting all the potatoes to the same size ensures an even cook.
- For potato salad, waxy varieties like Yukon Gold, red potatoes, or fingerlings work best because they hold their shape after cooking and have a creamy, tender texture. Yukon Golds are especially great for roasted salads because they crisp up nicely while staying soft inside. Avoid starchy potatoes like Russets unless you want a softer, mash-style salad, as they tend to fall apart once mixed.
- 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
Fridge: 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.
Reheat: 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.
Make ahead: 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.
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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
- 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.
- Feel free to add additional herbs such as fresh basil and oregano.
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- Add crispy pancetta or bacon for additional texture.
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.