Ann's Roasted Potato Salad Recipe

Name: Ann's Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 tablespoons olive oil, divided; 6 garlic cloves, chopped; 1 teaspoon salt; 1/2 teaspoon ground pepper; Handful chopped fresh thyme and rosemary leaves; 3 pounds russet potatoes, cut into large dice; 2 tablespoons white vinegar; 2 teaspoons Dijon mustard; 1/4 cup chopped shallots; 1 cup chopped basil leaves

Servings: persons

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

1
Preheat oven to 375 degrees F.
2
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs.
3
Add potatoes and toss.
4
Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally.
5
When potatoes are golden brown remove the pan from the oven and let cool.
6
When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup.
7
Add enough oil to the drippings to measure 6 tablespoons of oil.
8
Whisk the vinegar and mustard in a small bowl.
9
Gradually add the oil and then mix in the shallots.
10
Pour the dressing over the potatoes and combine.
11
Season with salt and pepper, if needed.
12
Add chopped basil.
13
Let stand for 1 hour at room temperature.
14
Serve.

866

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 11 tablespoons olive oil, divided, 6 garlic cloves, chopped, 1 teaspoon salt, 1/2 teaspoon ground pepper, and more.

Yes, Ann's Roasted Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ann's Roasted Potato Salad

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