Roasted Italian Potato Salad
A flavorful and easy-to-make potato salad with roasted potatoes and a tangy Italian dressing. This no-mayo version is a healthy and delicious side dish.
Ingredients
Potatoes
- 2 pounds baby or Yukon gold potatoes (halved or quartered)
- 3 tablespoons olive oil (for roasting)
- 1 teaspoon sea salt (for roasting)
- 0.5 teaspoon black pepper (for roasting)
- 1 teaspoon garlic powder (for roasting)
- 1 teaspoon dried oregano (for roasting)
- 0.5 teaspoon crushed red pepper flakes (optional, for roasting)
Dressing
- 0.25 cup extra virgin olive oil (for dressing)
- 2 tablespoons red grape juice vinegar (for dressing)
- 1 tablespoon fresh lemon juice (for dressing)
- 1 teaspoon Dijon mustard (for dressing)
- 1 small garlic clove (finely grated, for dressing)
- 1 teaspoon honey or maple syrup (to balance acidity, for dressing)
- 0.5 teaspoon salt (to taste, for dressing)
- to taste Freshly ground pepper (for dressing)
Salad
- 0.5 small red onion (thinly sliced)
- 0.25 cup fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon capers or sliced olives (optional)
- to taste Cherry tomatoes or roasted red peppers (optional, for color)
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet. Cut potatoes into uniform halves or quarters.
- Toss potatoes with olive oil, salt, pepper, garlic powder, oregano, and red pepper flakes (optional). Spread in a single layer on baking sheet, cut sides down.
- Roast for 30-35 minutes, flipping halfway, until golden and crisp.
- Whisk together olive oil, vinegar, lemon juice, mustard, garlic, honey, salt, and pepper. Adjust seasoning to preference.
- Transfer roasted potatoes to a bowl. Add red onion, parsley, basil, and capers/olives. Pour dressing over and toss gently.
- Let salad rest for 10 minutes before serving warm, at room temperature, or chilled.
Notes
For extra flavor, add a squeeze of lemon juice right before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Sodium: 300mg