Rosemary Parmesan Potato Salad

Roasted Rosemary Parmesan Potato Salad

Tips for Making the Best Rosemary Parmesan Potato Salad

Potato salad recipes are always a crowd favorite. The flavor combinations are endless and potatoes tend to be inexpensive and easy to transform into a plethora of complementary forms to accompany most any entrée. Potatoes can be mashed, smashed, turned into a casserole or made into a potato salad or  loaded up like a baked potato. They always satisfy the carb lovers at the table. Potato salad is the ideal accompaniment for most any grilled entrée. This warm roasted potato variation is spectacular in the cooler months when you need something special to go with your meal.

• When cooking the potatoes for this recipe, they'll become slightly crisp giving them a very pleasing texture.
• You can serve this dish chilled should you choose to.
• rosemary has a very robust flavor. Feel free to adjust he amount to your personal taste.
• Other potato salad recipes in the MSSK recipe index to try is my Southern Potato Salad, BLT Potato Salad and Green Beans and Potato Salad dressed with a vinaigrette.
• You may also like this recipe for Instant Pot Potato Salad from Eazy Peazy Meals.

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Helpful Kitchen Items:

• Aluminum Sheet Pan
• Citrus and Cheese Grater
• Peeler Set
• Acacia Salad Bowl

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Roasted Rosemary Parmesan Potato Salad

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Side Dish

Cuisine: American, Italian Inspired

Keyword: roasted-potato-salad, rosemary-parmesan-potato-salad

Servings: 8 servings

Calories: 434kcal

Author: Melissa Sperka

Ingredients

• 3 lbs small red potatoes halved
• 3 tablespoon olive oil
• 1 ½ tablespoon chopped fresh Rosemary
• 6 cloves garlic minced
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoon grated or shredded Parmesan cheese
• Dressing:
• 1 ¼ cups mayonnaise
• ⅓ cup white balsamic vinegar
• 1 teaspoon dry Italian seasoning
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• 2 tablespoon flat leaf parsley chopped
• 3 tablespoon grated Parmesan cheese
• 4 green onions thinly sliced

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Instructions

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spritz liberally with cooking spray. In a medium mixing bowl toss together red potatoes, olive oil, chopped rosemary, minced garlic, salt, black pepper to taste and 2 tablespoon grated Parmesan cheese. Spread in a single layer on the baking sheet. Bake for 30 minutes, turning halfway through until fork tender.
• Meanwhile, whisk together the dressing ingredients, stirring in the sliced green onions last. Toss potatoes with dressing. Served warm or chilled.
• Garnish with additional parsley, Parmesan cheese, red pepper flakes and a sprig of rosemary before serving, if desired.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 31g | Protein: 5g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 741mg | Potassium: 835mg | Fiber: 3g | Sugar: 5g | Vitamin A: 221IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 2mg

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