Roasted Potato Salad With Balsamic Dressing Recipe

Name: Roasted Potato Salad With Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 red potatoes, scrubbed and dried with paper towels; 3 tablespoons canola oil; 1 tablespoon dried thyme; 1 tablespoon chili powder; 1 tablespoon kosher salt; 1 tablespoon cracked black pepper; 1 bunch green onions, sliced; 3/4 cup roasted red peppers, drained and diced; 1/2 cup kalamata olives, pitted and sliced; 1 (10 ounce) can artichoke hearts, drained and chopped; 1/4 cup chopped fresh parsley; 1/2 cup crumbled Gorgonzola cheese; 1/4 cup balsamic vinegar; 1/4 cup extra-virgin olive oil; 1 tablespoon Dijon mustard; 1 teaspoon minced garlic; 1 teaspoon dried oregano; 1 teaspoon dried basil; salt and pepper to taste

Servings: persons

10 red potatoes, scrubbed and dried with paper towels
3 tablespoons canola oil
1 tablespoon dried thyme
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 bunch green onions, sliced
3/4 cup roasted red peppers, drained and diced
1/2 cup kalamata olives, pitted and sliced
1 (10 ounce) can artichoke hearts, drained and chopped
1/4 cup chopped fresh parsley
1/2 cup crumbled Gorgonzola cheese
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste

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.

526

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 10 red potatoes, scrubbed and dried with paper towels, 3 tablespoons canola oil, 1 tablespoon dried thyme, 1 tablespoon chili powder, and more.

Yes, Roasted Potato Salad With Balsamic Dressing 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.

Roasted Potato Salad With Balsamic Dressing

How did you like this recipe?

Frequently Asked Questions