Oven Roasted Potato Salad

by Mugnaini on April 22, 2013 in Salads

Oven Roasted Potato Salad

Serves 4-6 as a side
Roasting Oven Environment


  • 2 pounds of red potatoes cut into 1 inch chunks
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoons freshly ground black pepper


  • 2 teaspoons Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced shallots
  • 1/4 cup extra virgin olive oil
  • 1/3 cup chiffonade of fresh basil
  • 2 tablespoons chopped parsley


In a large bowl, toss the potatoes with the oil, salt and pepper. Distribute the potatoes on a sheet pan and place into the oven.

Roast for about 15 to 18 minutes, or until tender and brown. Rotate pan occasionally.

Remove the pan from the oven and loosen the potatoes with a spatula. Set aside.

While the potatoes cool, place all of the dressing ingredients, except for the fresh herbs, in a small bowl and whisk to combine.

When the potatoes have cooled until they are warm, place them in a bowl and toss with the dressing. Add the fresh herbs and stir to combine. Taste for salt and pepper and serve.

The salad may be served warm or room temperature, or covered, refrigerated and served cold.

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