Roasted Red Potato Salad with Herb Vinaigrette

Name: Roasted Red Potato Salad with Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small red potatoes, scrubbed and cut into 1-inch pieces; 3 tablespoons olive oil; 1 tablespoon chopped fresh rosemary; 1 teaspoon kosher salt; Freshly ground black pepper; 1 cup (about 1 bunch) thinly sliced green onions; 1 cup diced celery; 1 green bell pepper, seeded and diced; 3 tablespoons Dijon mustard; 3 tablespoons white balsamic vinegar or white wine vinegar; 2 garlic cloves, minced; 1/2 cup extra virgin olive oil; 1/4 cup minced fresh flat-leaf parsley

Servings: persons

2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
Freshly ground black pepper
1 cup (about 1 bunch) thinly sliced green onions
1 cup diced celery
1 green bell pepper, seeded and diced
3 tablespoons Dijon mustard
3 tablespoons white balsamic vinegar or white wine vinegar
2 garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup minced fresh flat-leaf parsley

1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2
Preheat the oven to convection roast at 425F.
3
Cover a baking sheet or shallow roasting pan with foil and coat with nonstick spray.
4
In a large bowl, toss the potatoes with the olive oil and rosemary.
5
Spread in an even layer on the prepared roasting pan.
6
Sprinkle with salt and pepper.
7
Roast on the center rack for 15 to 20 minutes, turning once, until the potatoes are golden brown on the edges and fork-tender.
8
Cool.
9
Return the potatoes to the large bowl and toss with the green onions, celery, and bell pepper until mixed.
10
Whisk together the mustard, vinegar, garlic, and extra virgin olive oil in a small bowl until well blended.
11
Pour the dressing over the salad and toss to combine.
12
Put in a serving dish and sprinkle with the parsley.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 pounds small red potatoes, scrubbed and cut into 1-inch pieces, 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1 teaspoon kosher salt, and more.

Yes, Roasted Red Potato Salad with Herb Vinaigrette 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.

That's it — enjoy your meal!