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Roasted Rosemary Parmesan Potato Salad

Course Side Dish
Cuisine American, Italian Inspired, Southern
Keyword roasted-potato-salad, rosemary-parmesan-potato-salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 434kcal
Author Melissa Sperka

Ingredients

  • 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

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 Tbsp grated Parmesan cheese.
  • Spread in a single layer on the baking sheet. Bake for 30 minutes, turning halfway through until fork tender.
  • Meanwhile, in a large bowl 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