Roasted Rosemary Potato Salad
Combining golden roasted rosemary potatoes with a creamy lemony dressing that makes the ultimate flavorful potato salad. Enjoy it slightly warm, at room temperature or chilled.
The first time I came across a roasted potato salad it had hard boiled eggs and a mayonnaise based dressing. It was served at room temperature and with the crispy potatoes fresh from the oven it seemed odd to me that anyone would pour over a mayonnaise dressing to serve straight away. But I have to admit, it tasted good. Real good. The creamy texture and salty crisp potatoes somehow worked and the warmth of the salad, wasn’t at all strange.
In fact, it’s what prompted me to try my hand at a roasted potato salad. Combining the fresh rosemary and tangy lemon, this salad is so simple to make. Yet one of those dishes that you taste on the way to the table because you simply can’t help yourself.
To make this roasted potato salad you will need to start by roasting the potatoes in a single layer on a baking sheet. Then blend up a dressing to toss the salad in. This roasted rosemary potato salad can be served at room temperature, slightly warm or chilled.
Roasted Rosemary Potato Salad Is…
- Made from golden brown roasted potatoes, fresh lemon juice and herbs.
- A twist on a typical potato salad recipes and one of my favorite side dishes to make in summer.
- Made with simple ingredients and an easy side dish.
- Can be made with fingerling, Yukon gold potatoes or red potatoes.
- The perfect dish with a crispy edge and creamy texture.
Ingredients
Potatoes- The potatoes are very important here. I like to golden delicious, fingerling potatoes or new potatoes for this. You can also use red potatoes. Using russet potatoes tend to make the potatoes turn rubbery once cooled so these are not the best to use.
Mayonnaise- use a full-fat mayonnaise for creaminess.
Lemon- use a large lemon for this. I use either Lisbon lemons or any standard store-bought tart lemon.
Garlic- use large garlic cloves.
Rosemary- use fresh rosemary over dried rosemary.
Olive oil- you can use either extra-virgin olive oil but pure olive oil or even avocado oil will work.
Seasoning- I use sea salt and freshly ground cracked black pepper. Kosher salt or Himalayan salt works nicely too.
Directions
Heat oven to 425°F. Peel and dice the potatoes into bite-sized pieces.
Chop both the rosemary and the garlic finely. Place the potatoes into a large bowl. Then pour olive oil, rosemary, garlic, salt, and pepper.
Mix the entire contents to make sure everything is coated. Roast potatoes in the oven for approximately 35-40 minutes or until the potatoes are crisp.
While the potatoes cook, whisk together the lemon juice, black pepper, mayo, and the zest from the whole lemon.
Once the potatoes are fork tender and golden. Allow them to cool slightly. Pour the dressing on and mix until entirely cooperated.
Serve slightly warm, at room temperature or chilled.
Cooking Notes
- Be sure to cook potatoes until crispy or fork tender before removing them from the oven.
- Potatoes do not have to be peeled since Yukon gold, Red and new potatoes have thin peels.
- Make the dressing ahead of time to sit and allow the flavors to develop.
FAQ
Can I use dried rosemary as opposed to fresh?
You can use dried as opposed to fresh. Remember that when you use a dried herb, they tend to be much stronger than using fresh so adjust the rosemary accordingly.
Can I use aioli as opposed to mayo?
The two differences here are one sauce is garlic emulsified olive oil while the other is egg yolks and oil. Two different types of sauces. Yet they can be subbed out. I will suggest adding an egg yolk or two to your aioli to make it more creamy but of course, this is totally up to you.
You can also opt to use the garlic portion of this recipe for your aioli as opposed to using it during the roasting of the potatoes. This way you do not overpower the dish with garlic. Allowing the lemon and rosemary to be the primary flavoring for this dish.
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Roasted Rosemary Potato Salad
A roasted potato salad with herbs and a creamy lemon dressing.
Ingredients
- 2 lbs of golden potatoes or new potatoes
- 1/2 cup mayo
- 1 lemon
- sea salt
- cracked black pepper
- 3 garlic cloves
- 1/4 cup olive oil
- 2 sprigs of rosemary chopped finely
Instructions
- Heat oven to 425°F
- Peel and dice the potatoes into bite-sized pieces.
- Lay them onto a baking sheet and drizzle generously with the olive oil.
- Chop both the rosemary and garlic finely and sprinkle it over the potatoes.
- Sprinkle with a bit of salt and pepper.
- Mix the entire contents of the tray to make sure everything is coated.
- Roast potatoes until they are fork tender and golden.
- Allow them to cool slightly.
- While the potatoes cook, whisk together the lemon juice, black pepper, mayo, and the zest from the whole lemon.
- Pour the dressing on and mix until entirely cooperated.
- Serve slightly warm, at room temperature or chilled on a platter.
Notes
- Be sure to cook potatoes until crispy or fork tender before removing them from the oven.
- Potatoes do not have to be peeled since Yukon gold, Red and new potatoes have thin peels.
- Make the dressing ahead of time to sit and allow the flavors to develop.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 6mgSodium: 173mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 3g
