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Ann's Roasted Potato Salad Recipe

This incredibly flavorful roasted potato salad recipe, originally featured on the Food Network (source unknown, credited to Ann Mileti), is a crowd-pleaser! Perfectly crispy roasted potatoes are tossed in a vibrant herb-infused dressing. Letting it sit at room temperature allows the flavors to meld, resulting in an unforgettable taste. Prep time includes the crucial resting time for optimal flavor.

Prep Time 130 mins
Cook Time 130 mins
Calories 309.4 kcal
Protein 8g
Rating 5.0 (2 Reviews)
Ann's Roasted Potato Salad 73

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ann's Roasted Potato Salad

  • 1/2 cup + 6 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 pounds small red potatoes, halved or quartered if large
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup finely chopped shallots
  • 1/2 cup chopped fresh basil

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How to Make Ann's Roasted Potato Salad

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk together 6 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh rosemary (chopped), and 1 tablespoon fresh thyme (chopped).
  3. Add 2 pounds small red potatoes (halved or quartered if large) and toss to coat evenly.
  4. Spread potatoes in a single layer on a large baking sheet. Roast for 55 minutes, stirring halfway through, until golden brown and tender.
  5. Remove from oven and let cool slightly.
  6. Transfer potatoes to a large bowl. Scrape any pan drippings into a measuring cup.
  7. Add enough olive oil to the pan drippings to reach a total of 6 tablespoons.
  8. In a small bowl, whisk together 2 tablespoons red wine vinegar and 1 tablespoon Dijon mustard.
  9. Gradually whisk in the 6 tablespoons of oil mixture from step 7 until emulsified.
  10. Stir in ½ cup finely chopped shallots.
  11. Pour dressing over the roasted potatoes and gently toss to combine.
  12. Season with additional salt and pepper to taste.
  13. Stir in ½ cup chopped fresh basil.
  14. Let stand at room temperature for at least 1 hour before serving to allow flavors to fully develop.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

5g

Fat

13g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Salads Side Dishes Potatoes Vegetables Holiday Event Brunch 4 Hours Or Less