Warm Italian Potato Salad Recipe

Name: Warm Italian Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, or as needed; 10 small red potatoes, or to taste; 4 small baby eggplants, cut into 1-inch pieces; 3 canned roasted red bell pepper slices, drained and chopped (optional); 2 green bell peppers, cut into 1-inch pieces; 1 red onion, cut into large chunks; 2 cloves cloves garlic, quartered; 1 tablespoon olive oil, or to taste; 1/2 cup olive oil; 1 teaspoon garlic salt; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 tablespoon coarsely ground black pepper

Servings: persons

1 tablespoon olive oil, or as needed
10 small red potatoes, or to taste
4 small baby eggplants, cut into 1-inch pieces
3 canned roasted red bell pepper slices, drained and chopped (optional)
2 green bell peppers, cut into 1-inch pieces
1 red onion, cut into large chunks
2 cloves cloves garlic, quartered
1 tablespoon olive oil, or to taste
1/2 cup olive oil
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 tablespoon coarsely ground black pepper

1
Preheat oven to 400 degrees F (200 degrees C).
2
Brush 1 tablespoon olive oil over the red potatoes. Pierce potatoes with a fork and arrange onto a baking sheet. Spread baby eggplant pieces, red bell pepper slices, green bell pepper pieces, red onion, and garlic onto a separate baking sheet; drizzle 1 tablespoon olive oil over the vegetables. Stir 1/2 cup olive oil, garlic salt, oregano, basil, and black pepper together in a bowl.
3
Roast potatoes in preheated oven for 20 minutes. Put baking sheet into the oven and continue roasting potatoes and the vegetables until the potatoes are tender, about 25 minutes more. Let everything cool for 10 minutes.
4
Cut potatoes into bite-size chunks and put into a bowl. Drizzle olive oil and seasoning mixture over the potatoes and stir to coat; add the roasted vegetables and stir.

519

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, or as needed, 10 small red potatoes, or to taste, 4 small baby eggplants, cut into 1-inch pieces, 3 canned roasted red bell pepper slices, drained and chopped (optional), and more.

Yes, Warm Italian 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.

That's it — enjoy your meal!

Warm Italian Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions