Roasted Potato Salad

This is one of those dishes that I could eat at any temperature with any meal.  Don’t judge.


I love all things crispy, particularly potato salad.  I’m wild, I know.

Sure, some of you just see a potato dish, but some of us see far more: The extra golden crispy sides offer a varying texture to keep things interesting, and the tang of the vinaigrette, specked with Kalamata olives, basil and garlic compliments the bit of hickory smoked sea salt and herbs added over the potatoes before roasting.  Personally, I add a pinch of cayenne to the vinaigrette mix as well, but that’s always optional.     It’s all tossed with sweet roasted peppers and shaved parmesan for a finish of balance and color, making it the perfect side dish to any al fresco dining experience; unless of course it’s as hot there as it is here, in which case, enjoy with air conditioning, if possible.

This is one of my barbecue favorites.  Hope you all enjoyed your holiday weekend.


Roasted Potato Salad

  • 3 pounds russet potatoes, partially peeled if desired, cut into large dice
  • 1/2 cup olive oil, divided
  • 1 teaspoon hickory smoked sea salt, plus more if desired
  • 1/2 teaspoon ground pepper
  • 3 tablespoons cup chopped rosemary and thyme
  • 3 tablespoons champagne vinegar (you may substitute red wine vinegar, if desired)
  • 4 cloves garlic
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup chopped shallots
  • 1 /4 cup packed chopped basil leaves
  • 1/4 teaspoon cayenne pepper (more or less to taste), optional
  • 12 ounce jar of fire roasted sweet peppers, drained and roughly chopped
  • shaved parmesan


Preheat oven to 375 degrees F.  Toss potatoes in 1/4 cup of the olive oil and spread out on a baking sheet. Note: leaving a bit of space between each of the diced potatoes adds extra crispness, so choose a baking sheet large enough or divide into two batches, if needed.  Sprinkle with salt, pepper, rosemary and thyme.  Roast in preheated oven for about an hour, or until fork tender.
In a food processor or blender: add remaining olive oil, vinegar, garlic, olives, basil and cayenne.  Blend until smooth scraping down sides of food processor and adding more oil, if needed.  Pour into a large salad bowl and toss with roasted potatoes and chopped roasted peppers.  Top with shaved parmesan. Add salt and pepper to taste.

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8 thoughts on “Roasted Potato Salad

  1. With vinegar chopped rosemary and thyme… this is so much more tasty than boring potato salad with Mayo (FYI I am bias I dislike mayo :-)

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