Roasted Potato Salad with Balsamic Dressing

Roasted Potato Salad with Balsamic Dressing

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"This delicious side salad is good for any season and won't go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you're interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving. "

Ingredients 6 h {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1319 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
  3. Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
  4. In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
  5. Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.
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  • Cook's Notes
  • Variations abound with this basic recipe (roasted potatoes, healthy vegetables, coated in a tasty vinaigrette). Change it up and make your own!
  • Based off of Peregrintook's Balsamic Vinegar Potato Salad on Allrecipes.
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Reviews 10

  1. 10 Ratings


This was off the hook delicious! I used 3 lbs. of baby reds cut into quarters and roasted (used olive oil instead of canola). I also used sliced balck olives instead of kalamata, marinated artichoke hearts (which I think have wonderful flavor in the marinade) instead of canned and I also used fresh basil in the dressing instead of dried ....Wonderful flavors and the dressing was great on this salad. My company loved it. I really liked the roasted red peppers and artichoke hearts with the potatoes.....really tasty. A nice change of pace from the traditional mayo salads. A keeper. Thanks!


I loved this potato salad! I served it today to my crew with a few minor modifications - I used Spicy Brown mustard instead of Dijon because that is what I had on hand. I also used Garlic Pepper instead of regular pepper. My grocer didn't have any Gorgonzola cheese so I used Asiago. I omitted the olives because I'm not a huge fan, and the taste came out great! Everyone loved it....will definitely make again. It came out beautiful with all of the different colors - someone even made a comment that it looked like a salad from a magazine. Thanks for the recipe!


This is by far the best potato salad I have ever had! My guests raved about it and ate far more of it than I would have imagined. I will say that it is a little bit on the unattractive side if you just throw it in a bowl, but I couldn't care less, given the incredible flavor. To pretty it up, I placed it on lettuce leaves. I would highly recommend this one.