This roasted potato salad is a must for summer parties, graduations and backyard BBQs. It’s healthy, vibrant in color with lots of crunch with a much lighter take on the classic potato salad because this one is not ladened down with heavy mayo.
Another benefit of no mayo is that it can sit out on a warm sunny day and you won’t have to worry about it going bad.
Look for the petite sized potatoes, when cut in half they’re a nice bite size. I used red and white, but the tri-color with the purple potatoes would be nice as well
Make sure you don’t over roast them, or dowse them with too much olive oil, they’ll be coated with the dressing later, just toss them into a bowl with a little drizzle to coat them, add in salt and pepper then put them on a sheet pan in a 425F oven.
Mine took about fifteen minutes turning them over once, you want them tender but on the firm side.
The crunch factor comes from sliced rainbow colored mini peppers, sliced radishes, red and green onion along with fresh arugula, olives, chives and parsley.
You don’t really need exact amounts for this depending on how big your platter will be and how many potatoes you’ll be making. I like to mix everything together in a big bowl first, slicing the veggies and adding the rest as I go along making sure it looks balanced with color and crunch, adding the arugula last by handfuls.
The dressing is made with equal amounts of olive oil and fresh lemon juice, a squeeze of dijon and 1 garlic clove, whisked together and spooned over the top.
The potatoes can be roasted the day before or the morning of, they should be at room temp or chilled before adding the other ingredients, not hot from the oven.
It’s colorful and vibrant and it makes the perfect party dish and side to almost anything you’ll be grilling up this season.
Follow along on my Instagram to see what else I’m cooking up during the week.
- mini petite potatoes, drizzled with olive oil, salt and pepper, cut in half roasted in a 425F oven for about 15 minutes turning once and making sure they are fork tender but still firm. Let them cool down.
- sliced rainbow colored mini peppers
- thin sliced radishes
- small nicoise olives, drained
- chopped red and green onion
- fresh arugula
- chives and parsley
- salt and pepper to taste
- Place the roasted potatoes and everything else into a big bowl, add all the other ingredients, tasting as you go along and making sure you have enough to make it look balanced.
- Carefully toss with your clean hands and place the salad onto a pretty platter.
- Spoon the dressing all over it.
- THE DRESSING;
- Equal parts of olive oil, fresh lemon juice, one garlic clove, a squeeze of dijon, salt and pepper.
- Whisk it up to incorporate.
- NOTE: The potatoes can be done the morning of or day before, then mix with everything else shortly before serving.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
