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Rosemary Parmesan Potato Salad

This creamy and dreamy roasted Rosemary Parmesan Potato Salad can be served warm or chilled. It’s seasoned with the outstanding combination of fresh rosemary, Parmesan cheese and minced garlic.  It makes for a refreshing twist on an all-time side dish favorite.  Dish it up alongside a grilled steak, garlic-herb chicken, or pork kabobs in place of a baked potato.  It’s also perfect to pair with an Italian inspired burger or meatloaf. 
Roasted Rosemary Parmesan Potato Salad

Easy Roasted Rosemary Parmesan Potato Salad Recipe

Warm weather brings with it the desire to create easy meals with classic accompaniments. Versatility is key, and potato salad certainly falls into the versatile summer sides category. Potato salad is believed to have originated in Germany and brought to the US by immigrants. It’s since evolved into an All-American side dish that deserves a place of honor on every summer picnic table.
Roasted Rosemary Parmesan Potato Salad

How to Make 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.

  • Ingredients you’ll need to make homemade Rosemary Parmesan Potato Salad: Small red potatoes, garlic, olive oil, fresh rosemary, salt, black pepper and Parmesan cheese.
  • For the dressing you’ll need: Mayonnaise, white balsamic vinegar, garlic salt, black pepper, parsley, onion powder, Parmesan cheese and green onions.
  • Kitchen tools you’ll need: Sheet pans or 13 x 9 inch baking pans, sharp knife and cutting board, measuring cups and spoons, whisk, small bowl.
  • When cooking the potatoes for this recipe, they’ll become slightly crisp giving them a very pleasing texture. The tip of a knife should pass easily through to the middle to test if they’re done. The crispy texture is on the exterior of the potatoes.
  • You can serve this dish warm, at room temperature or chilled.
  • rosemary has a very robust flavor. Feel free to adjust the 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.
  • Store Rosemary Parmesan Potato Salad in an airtight container chilled in the refrigerator for up to 4 days.

Roasted Rosemary Parmesan Potato Salad

More Easy Salad Recipes to Make

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Roasted Rosemary Parmesan Potato Salad

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American, Italian Inspired
Keyword: roasted-potato-salad, rosemary-parmesan-potato-salad
Servings: 8 servings
Calories: 434kcal
Author: Melissa Sperka


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


  • 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 Tbsp 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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!



One Comment

  1. This looks so delicious. I’m definitely going to try this as I have most of the ingredients at home.
    Thanks so much for sharing!

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