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Roasted Rosemary Parmesan Potato Salad

Roasted Rosemary Parmesan Potato Salad

Servings 6 -8
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 the 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. Cook until fork tender.
  • Meanwhile, whisk together the dressing ingredients, stirring in the sliced green onions last. When the potatoes are golden and fork tender. toss with the dressing.
  • This salad may be served warm or chilled. Garnish with additional parsley, Parmesan cheese, red pepper flakes and a sprig of rosemary, if desired.