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 warm weather get togethers.
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🌟Why You'll Love this Recipe
- New way to make classic potato salad. Change up your regular potato salad recipe with this different version.
- Simple. The best part about this recipe is that it's easy and made with minimal common ingredients. Serve my Grilled Zucchini Salad alongside.
- Made 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 and Substitutions
- 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 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- use store-bought dressing if you already have it on hand.
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!
💭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.
Roasted 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.
Of course, you can always add some of your favorite ingredients. You could add some crispy bacon or green beans.
👩🏻🍳Chef 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 roasted 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. Serve it alongside my Air Fryer Baby Back Ribs, Healthy Chicken Burgers, or my Teriyaki Chicken Kabobs.
More Salad Recipes
- Greek Cucumber Salad15 Minutes
- Grilled Zucchini Salad14 Minutes
- Steak Caesar Salad40 Minutes
- Rotini Pasta Salad with Pepperoni18 Minutes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Roasted Italian Potato Salad
Ingredients
- 1 pound baby or fingerling potatoes, cut in half
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Dressing: , ¼ cup lemon juice, salt, pepper, parsley, chives, garlic clove
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.
Notes
- 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.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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