This Roasted Balsamic Rosemary Potato Salad says good riddance to mayonnaise! Instead, these rosemary flecked potatoes are roasted with red onion and garlic and dressed with extra-virgin olive oil and balsamic vinegar. Served warm or at room temperature, this potato salad aims to please.
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The temperatures are rising and we’re finally able to eat more of our meals outside. FINALLY! And with Memorial Day and July 4th just around the corner, it can only mean one thing. It’s potato salad season! Sure, you can have potato salad any time of year, but warm weather holidays demand it. I can’t wait to share my Roasted Balsamic Rosemary Potato Salad with friends and family this summer.
As much as I love potato salads, there’s one thing I don’t care for – gloppy dressings that take away from the star of the show. My one true vegetable love, potatoes. I can’t even tell how how loud I squealed when I opened a box of these gorgeous fingerling potatoes straight from the farm in Idaho. It was like Christmas! Gorgeous red, white and purple fingerling potatoes just begging to put to use. Not that they had to beg, I was already scheming on what would be the most delicious way to enjoy them!
My Roasted Balsamic Rosemary Potato Salad says good riddance to mayonnaise! Instead, these potatoes are roasted with red onion and dressed with extra-virgin olive oil and balsamic vinegar before being showered with fresh rosemary. Be still my heart! But I haven’t even mentioned the best part! Not only can you enjoy this salad straight from the oven while still warm, but it’s also perfect for serving room temperature. No need to worry about your potato salad spoiling at your next potluck, this is one low maintenance side dish.
In my opinion, potato side dishes are an absolute must no matter the occasion. If you’re looking for more ideas, I have no doubt you’d also love my super cheesy Easy Cheesy Hash Brown Potatoes, make ahead Aunt Ruthie Mashed Potatoes and my drool worthy Loaded Scalloped Potatoes.
If you’re a roasted potato lover like myself, you might also want to add these brightly flavored Cilantro and Lime Roasted Potatoes, these mouth watering 3 Ingredient Roasted Potatoes with Crunchy Onions and this insanely delicious sounding Warm Kale Salad with Roasted Potatoes and Bacon to your menu soon.
Yields 6 servings
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 2-1/2 pounds Idaho® fingerling potatoes, washed and halved or quartered if large
- 2 red onions, sliced into wedges
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, divided
- 4 tablespoons balsamic vinegar
Instructions
- Preheat oven to 450 degrees.
- Line two baking sheets with parchment paper or silicone baking mats. Spread potatoes and onions into a single layer over both baking sheets. Sprinkle both baking sheets with rosemary and garlic.
- Toss potato mixture with 2 tablespoons extra-virgin olive oil and season with salt and pepper.
- Bake for 30 minutes.
- In a small bowl, whisk together vinegar and remaining two tablespoons extra-virgin olive oil. Drizzle over potatoes and toss to coat.
- Transfer potatoes to serving bowl and serve warm or at room temperature.
Notes
Adapted from Roasted Rosemary Potato Salad .
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This recipe was written in partnership with the Idaho Potato Commission. As always, all thoughts and opinions are my own. Thank you for supporting this brand that allows me the opportunity to create content for Melanie Makes.
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