Roasted Italian Potato Salad
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.
Servings: 4 Servings
Calories: 155.34kcal
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.
Video
Notes
- Red wine vinegar would be a great swap for the lemon juice. Use store-bought Italian dressing if you already have it on hand.
- 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.
Nutrition
Serving: 1Serving | Calories: 155.34kcal | Carbohydrates: 1.4g | Protein: 0.15g | Fat: 17.05g | Saturated Fat: 2.35g | Polyunsaturated Fat: 1.79g | Monounsaturated Fat: 12.41g | Sodium: 582.57mg | Potassium: 26.76mg | Fiber: 0.11g | Sugar: 0.42g | Vitamin A: 117.87IU | Vitamin C: 7.9mg | Calcium: 4.87mg | Iron: 0.2mg
