Roasted Potato Salad with Balsamic Dressing

Roasted Potato Salad with Balsamic Dressing

12
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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 servings 254 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Directions

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  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.

Footnotes

  • 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.

Reviews

12
  1. 12 Ratings

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Most helpful

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 artic...

Most helpful critical

Sorry, I just can't recommend this recipe as it stands. I made it EXACTLY to specifications and found that it first of all looked unappetizing -- a sickly mushy brown color all over (thanks to ...

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 artic...

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 Pepp...

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...

This was amazing!! I didn't have any dried herbs,and I chose to leave out the Gorgonzola. It is delicious, and I will definitely make it again!

Sorry, I just can't recommend this recipe as it stands. I made it EXACTLY to specifications and found that it first of all looked unappetizing -- a sickly mushy brown color all over (thanks to ...

Took a little time to make but was SO worth it! A very unique potato dish....I make again!

When I first saw this, I liked the sounds of the roasted potato flavors, and the sound of the dressing flavors... but I disliked too many of the main ingredients. i.e. don't like olives, artich...

I made this recipe for a small wedding reception. I agree with a couple of the reviewers that the color is not similar to what you are used to from the deli counter. I lightened the color of the...

Great recipe, dressing is great and you can mix up the veggies. I just boiled the potatoes and everyone loved it.