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!
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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!
Instead of boiling the potatoes, roasting them brings out their natural sweetness and creates crispy, golden edges that pair beautifully with a tangy homemade dressing, fresh herbs, and crisp vegetables. It's an easy side dish that's perfect for everything from weeknight dinners to summer cookouts.
This roasted potato salad is always a crowd favorite because it can be served warm, at room temperature, or chilled. Whether you're making it for a backyard BBQ, holiday gathering, picnic, or meal prep, it's a simple recipe that pairs well with grilled burgers, steak, chicken, fish, and just about any summer meal.
Key Ingredients
- 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!
- Herbs de Provence - this is a French combination of herbs that typically includes rosemary, fennel seed, thyme, marjoram, oregano, basil, and tarragon!
- Kalamata Olives - I'm a big fan of olives, and absolutely love the addition of them in potato salad! They go perfectly with the herbs de Provence and lighter dressing.
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!
Expert Tips
Serving Suggestion - this potato salad is delicious with burgers, such as my Blue Cheese Burgers, or grilled meat like Grilled Hawaiian BBQ Chicken Thighs, Slow Cooker Beer Brats, or Italian Grilled Chicken!
Even Spread of Potatoes - spread the potatoes in a single layer so they roast instead of steam, and roast until the potatoes are deeply golden and fork-tender for the best flavor and texture.
Cool the Potatoes - let the roasted potatoes cool slightly before adding the dressing so it coats them without becoming greasy.
Prep Ahead Tip - if making ahead, reserve a small amount of dressing to stir in right before serving to freshen up the salad.
Storage - store in an airtight container in the refrigerator for up to 3-4 days.
Roasted New Potato Salad Recipe FAQs
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.
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.
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.
Other Summer Side Dishes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Roasted New Potato Salad
Ingredients
- 2 lbs red new potatoes quartered
- 2 tablespoon olive oil
- 1 teaspoon herbes de provence
- ½ teaspoon salt
- ½ red onion thinly sliced
- ½ cup kalamata olives chopped
- ¼ cup parsley chopped
Dressing
- 3 tablespoon olive oil
- 1 ½ tablespoon red wine vinegar
- 1 tablespoon mayonnaise
- 2 cloves garlic minced
- ½ teaspoon salt
Instructions
- 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.
Dressing:
- 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!
I have loved this recipe since it was published in The Weekend in 2004!