How to Make Roasted Potato Salad with Balsamic Dressing - A Step-by-Step Guide

Roasted potato salad with balsamic dressing is a delicious and satisfying dish that is perfect for any occasion. This dish combines the heartiness of roasted potatoes with the tangy sweetness of balsamic dressing, creating a flavor combination that is sure to please your taste buds.

Roasted potatoes are a popular side dish, but when tossed in a balsamic dressing, they become the star of the show. The bite-sized potatoes are roasted to perfection, creating a crispy, golden-brown exterio...

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Ingredients

  • 10 red potatoes, scrubbed and dried with paper towels
  • 3 tablespoons canola oil
  • 1 tablespoon dried thyme
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 bunch green onions, sliced
  • ¾ cup roasted red peppers, drained and diced
  • ½ cup kalamata olives, pitted and sliced
  • 1 (10 ounce) can artichoke hearts, drained and chopped
  • ¼ cup chopped fresh parsley
  • ½ cup crumbled Gorgonzola cheese
  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 6 hrs
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 450 degrees F (230 degrees C).
  • Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
  • Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
  • In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
  • Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.
  • Nutrition

    254 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 11mg
    • Sodium: 1319mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 29mg
    • Calcium: 115mg
    • Iron: 2mg
    • Potassium: 353mg