Roasted New Potato Salad is a bright, flavorful summer side dish perfect for BBQs and potlucks. Made with roasted red new potatoes, red onion, kalamata olives, parsley, and a light olive oil–based dressing, it’s simple to prepare and full of fresh taste.
This roasted new potato salad relies on roasted potatoes for deep, caramelized flavor and a light, tangy dressing that keeps the dish fresh rather than heavy. The recipe uses very little mayonnaise—just a tablespoon—so olive oil, red wine vinegar, garlic, and a touch of mayo create a silky dressing that clings to the warm potatoes. Red onion, chopped kalamata olives, and fresh parsley add brightness and contrast, making this a go-to side for summer gatherings.
Ingredients in Roasted Potato Salad
- New red potatoes – small red potatoes, quartered
- Olive oil
- Herbes de Provence – a blend typically including rosemary, thyme, oregano and other herbs
- Salt
- Red onion – thinly sliced
- Kalamata olives – chopped
- Parsley – chopped
- Mayonnaise – a small amount for creaminess
- Red wine vinegar
- Fresh garlic – minced
This salad improves after a few hours or overnight as the dressing melds with the potatoes and other ingredients. For best flavor, bring the salad to room temperature for about 20 minutes before serving; the warmth helps release the aromas and softens the flavors.
How to Make Roasted New Potato Salad
Begin by washing and quartering the new potatoes. Toss them with olive oil, herbes de Provence, and salt, then spread them on a baking sheet. An effective roasting method is to place the potatoes on the sheet in a cold oven, then set the oven to 450°F and roast for 22–25 minutes until golden and tender.
While the potatoes roast, prepare the remaining salad components: thinly slice the red onion, chop the kalamata olives and parsley, and whisk the dressing. For the dressing, combine olive oil, mayonnaise, red wine vinegar, minced garlic, and a pinch of salt; whisk until smooth.
When the potatoes are done, let them cool slightly. In a large bowl, combine the warm potatoes with the red onion, chopped olives, and parsley. Pour the dressing over the mixture and toss gently to coat evenly. Serve warm or at room temperature.
Roasted New Potato Salad Questions
- Can I omit the olives? Yes — the salad will still be tasty, though olives contribute a briny depth many enjoy. If you prefer not to use them, substitute toasted capers or leave them out.
- Can I use different potatoes? Small gold or Yukon potatoes work well. Avoid russets for this preparation, as their texture and moisture content differ when roasted.
- Can I make this ahead? Absolutely. The flavors deepen overnight; store in the refrigerator and bring to room temperature before serving for best results.
- What pairs well with this salad? It’s a lovely accompaniment to grilled meats and burgers or roasted chicken, and it fits nicely on picnic or potluck tables.
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Roasted New Potato Salad
Ingredients
- 2 lbs red new potatoes quartered
- 2 tablespoon olive oil
- 1 teaspoon herbes de provence
- ½ teaspoon salt
- ½ red onion thinly sliced
- ½ cup kalamata olives chopped
- ¼ cup parsley chopped
Dressing
- 3 tablespoon olive oil
- 1 ½ tablespoon red wine vinegar
- 1 tablespoon mayonnaise
- 2 cloves garlic minced
- ½ teaspoon salt
Instructions
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Toss the quartered new potatoes with 2 tablespoons olive oil, herbes de Provence, and ½ teaspoon salt.
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Arrange the potatoes on a baking sheet and place them in a cold oven. Set the oven to 450°F and roast for 22–25 minutes until golden and tender.
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Remove the potatoes and let them cool slightly.
Dressing:
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Whisk together 3 tablespoons olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon mayonnaise, 2 minced garlic cloves, and ½ teaspoon salt.
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In a large bowl, combine the warm potatoes, thinly sliced red onion, chopped kalamata olives, and chopped parsley.
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Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.