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Roasted New Potato Salad

Roasted New Potato Salad is a delicious summer potato salad recipe that is perfect for a BBQ or potluck! It has an olive oil based dressing and made with red new potatoes, red onion, kalamata olives, and parsley. It is so full of flavor!

With summer around the corner, it’s time for a huge onslaught of BBQ recipes! I already posted a bunch of chicken grilling recipes, and now it’s the side dishes turn to shine. This roasted new potato salad recipe is a longtime favorite of mine, and I first posted this recipe 11 years ago! This potato salad recipe is made with very little mayonnaise (only 1 tablespoon) and is a olive oil-based dressing. The majority of the flavor in this potato salad comes from the delicious roasted potatoes, red onions, olives, and parsley. Such simple ingredients but so much flavor!

What You’ll Need

  • New Red Potatoes – are they called new potatoes or red potatoes? I’m just gonna call them new red potatoes. You know the ones I’m talking about!
  • Olive Oil
  • Herbs de Provence
  • Salt
  • Red Onion
  • Kalamata Olives
  • Parsley
  • Mayonnaise
  • Red Wine Vinegar
  • Fresh Garlic

This is also one of those salads that gets better with time, so it can definitely be made ahead of time.  Just make sure you let the salad sit out for about 20 minutes before serving it because it is much better at room temperature.

How to Make Roasted New Potato Salad

To start, prep the potatoes by washing them and quartering them. These potatoes are then tossed in olive oil, herbs de Provence, and salt and then placed on a baking sheet. Place the potatoes in a cold oven and then preheat to 450 degrees F. This is an unusual way to roast potatoes (placing them in a cold oven to start) but they are very delicious! Roast them for 22-25 minutes until they’re golden brown.

While the potatoes are roasting, prep the rest of the potato salad by slicing the red onion, chopping the olives and parsley, and making the dressing. To make the dressing, combine olive oil, mayonnaise, red wine vinegar, garlic, and salt in a bowl and whisk to combine.

Once the potatoes are done, let them cool a bit. Then in a large bowl, add the potatoes, red onion, olives, parsley, and dressing, and stir well to mix. Then serve!

Roasted New Potato Salad Questions

  • Can I omit the olives? You can, but it will be less delicious 😉 I know there are many anti-olive people out there, so I will say this salad can definitely be made without them.
  • Can this be made with a different type of potato? I have only made this salad with red new potatoes, but the small golden potatoes or Yukon potatoes would also work. I don’t think russet potatoes would work super well, as they have a different texture when roasted.
  • Can this be made ahead of time? Yes! In fact, I think this potato salad is best the next day, as the flavors have had a chance to really blend together. I also prefer this salad at more of a room temperature as opposed to straight from the fridge.
  • What should I serve this with? This potato salad is delicious with burgers, such as my Blue Cheese Burgers, or some Italian Grilled Chicken!

Like this recipe? Check these out, too!

Southwestern Potato Salad

Loaded Baked Potato Salad

Roasted New Potato Salad

Roasted New Potato Salad

Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: potato salad, side dish
Servings: 6 servings
Calories: 248kcal
Author: Taylor


  • 2 lbs red new potatoes quartered
  • 2 tbsp olive oil
  • 1 tsp herbes de provence
  • 1/2 tsp salt
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives chopped
  • 1/4 cup parsley chopped


  • 3 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp mayonnaise
  • 2 cloves garlic minced
  • 1/2 tsp salt


  • Toss the new potatoes in olive oil, herbs de Provence, and salt.
  • Place on a baking sheet and place them in a cold oven.
  • Set the oven to 450 degrees F and roast for 22-25 minutes.
  • Let cool.


  • To make the dressing, whisk together the olive oil, red wine vinegar, mayo, garlic, and salt.
  • In a bowl, combine the potatoes, red onion, olives, and parsley.
  • Drizzle with the dressing and stir to combine.
  • Serve and enjoy!


Calories: 248kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 608mg | Potassium: 727mg | Fiber: 3g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 2mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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