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My review
Roasted Potato Salad with Balsamic Dressing
Zin
"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.
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Ingredients
6 h servings 254 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- 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
Per Serving: 254 calories; 18 g fat; 18.7 g carbohydrates; 5.7 g protein; 11 mg cholesterol; 1319 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
7/6/2010
This was off the hook delicious! I used 3 lbs. of baby reds cut into quarters and roasted (used olive oil instead of canola). I also used sliced balck olives instead of kalamata, marinated artic...
Most helpful critical review
11/16/2010
Sorry, I just can't recommend this recipe as it stands. I made it EXACTLY to specifications and found that it first of all looked unappetizing -- a sickly mushy brown color all over (thanks to ...
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7/6/2010
This was off the hook delicious! I used 3 lbs. of baby reds cut into quarters and roasted (used olive oil instead of canola). I also used sliced balck olives instead of kalamata, marinated artic...
7/23/2010
I loved this potato salad! I served it today to my crew with a few minor modifications - I used Spicy Brown mustard instead of Dijon because that is what I had on hand. I also used Garlic Pepp...
7/7/2010
This is by far the best potato salad I have ever had! My guests raved about it and ate far more of it than I would have imagined. I will say that it is a little bit on the unattractive side if...
11/16/2010
Sorry, I just can't recommend this recipe as it stands. I made it EXACTLY to specifications and found that it first of all looked unappetizing -- a sickly mushy brown color all over (thanks to ...
9/6/2010
This was amazing!! I didn't have any dried herbs,and I chose to leave out the Gorgonzola. It is delicious, and I will definitely make it again!
11/4/2010
Took a little time to make but was SO worth it! A very unique potato dish....I make again!
6/2/2011
When I first saw this, I liked the sounds of the roasted potato flavors, and the sound of the dressing flavors... but I disliked too many of the main ingredients. i.e. don't like olives, artich...
6/22/2015
Great recipe, dressing is great and you can mix up the veggies. I just boiled the potatoes and everyone loved it.