Roasted Red Potato Salad Recipe

Name: Roasted Red Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs red potatoes, cleaned,scrubbed,dried,and cut into quarters,then into 4 pieces; ¼ cup olive oil; 10 -15 cloves garlic, peeled and left whole (depending on your taste); 4 fresh rosemary; 4 tablespoons red wine vinegar; 4 tablespoons Dijon mustard; 4 tablespoons olive oil; 5 -6 green onions, thinly sliced; salt; freshly grated black pepper

Servings: persons

2 lbs red potatoes, cleaned,scrubbed,dried,and cut into quarters,then into 4 pieces
¼ cup olive oil
10 -15 cloves garlic, peeled and left whole (depending on your taste)
4 fresh rosemary
4 tablespoons red wine vinegar
4 tablespoons Dijon mustard
4 tablespoons olive oil
5 -6 green onions, thinly sliced
salt
freshly grated black pepper

1
In a large baking pan, toss in the potatoes, 1/4 cup olive oil, garlic cloves and fresh rosemary.
2
Bake at 350F for 45 minutes, mixing occasionally.
3
After baking, discard rosemary sprigs, but save softened garlic cloves.
4
For the dressing, in a separate bowl, whisk the red wine vinegar, Dijon mustard, and olive oil.
5
Add softened garlic cloves, mashing into dressing.
6
Toss in green onions and season with salt and black pepper.
7
Pour this dressing over the roasted potatoes (when the potatoes are slightly warm to absorb the dressing) and mix well.
8
Serve warm or cold.

1006

kcal

Calories

Fat

154

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: 2 lbs red potatoes, cleaned,scrubbed,dried,and cut into quarters,then into 4 pieces, ¼ cup olive oil, 10 -15 cloves garlic, peeled and left whole (depending on your taste), 4 fresh rosemary, and more.

Yes, Roasted Red 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.

Roasted Red Potato Salad

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