Rating: 4.5 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This delicious side salad is good for any season and won't go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you're interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.

Recipe Summary

cook:
45 mins
additional:
4 hrs 30 mins
total:
6 hrs
prep:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Cook's Notes

Variations abound with this basic recipe (roasted potatoes, healthy vegetables, coated in a tasty vinaigrette). Change it up and make your own!

Based off of Peregrintook's Balsamic Vinegar Potato Salad on Allrecipes.

Nutrition Facts

254 calories; protein 5.7g; carbohydrates 18.7g; fat 18g; cholesterol 11.2mg; sodium 1318.9mg. Full Nutrition
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