Italian Roasted Potato Salad with Balsamic Vinaigrette

Name: Italian Roasted Potato Salad with White Balsamic Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 pounds Baby Potatoes (Halved); 3 tableslpoons Olive Oil; ½ teaspoon Italian Seasoning; ½ teaspoon Onion Powder; ¼ teaspoon Garlic Powder; ½ teaspoon Salt; ¼ teaspoon Black Pepper; ⅔ cups Roasted Red Pepper (Sliced into strips); ⅓ cup Sundried Tomatoes (Sliced); ¼ Red Onion (Sliced); 3/4 cups Basil (Cut into strips); ½ cup Parsley (Rough Chopped); ¼ cup Extra Virgin Olive Oil; 1 tablespoon Dijon Mustard; 3 tablespoons White Balsamic Vinager; 3 cloves Garlic (Minced); 1 teaspoon Salt; ¼ teaspoon Black Pepper

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Roasted Potato Salad comes together in just 35 minutes with golden baby potatoes, a white balsamic vinaigrette, roasted red peppers, sun-dried tomatoes, and fresh herbs. It’s light, colorful, and full of big flavor, making it one of my most requested side dishes.

Italain Roasted Potato salad in a blue bowl.

Table of Contents

Recipe Snapshot

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6–8 servings
Skill: Easy
Flavor Profile: Tender, tangy, herby, slightly sweet
Serve: Warm or room temperature
Dietary: Vegan, vegetarian, dairy-free, gluten-free

I created this Italian roasted potato salad as a fresh way to serve potatoes that also works for vegetarian, vegan, dairy-free, and gluten-free diets. It quickly became a family favorite, and now it is requested at almost every get-together. Simple, flavorful, and versatile, it’s a side dish that works for everyone.

It’s delicious with grilled or roasted meat, poultry, or fish, and it adds a fresh Italian twist to everything from a weeknight dinner to a festive get-together. I got rave reviews when I served this roasted potato salad with my Grilled Spatchcock Chicken and Grilled Lemon Garlic Shrimp! It is also a great side dish for Sunday dinner featuring my Top Round Roast Beef.

Why You’ll Love It

Roasting potatoes in the oven at high temperatures results in a charred exterior and creamy centers, which means more flavor.
The dressing and vegetable combination have bright Mediterranean flavors.
This is a lighter salad and mayo-free.
It makes a beautiful and colorful presentation.

Roasted Potato Salad Ingredient Notes and Substitutions

Ingredients for a roasted potato salad with labels over each item.

Baby Potatoes: I love to use baby potatoes in this recipe because they are easy and quick. There is no need to peel them, saving you a step. Just cut them in half, and they are perfectly bite-sized and cook quickly and evenly.
White Balsamic Vinegar: I prefer it over dark balsamic for its clean look and bright, tangy flavor. You can substitute regular balsamic vinegar, but it will change the color of the salad.
Fresh Basil and Parsley: Fresh herbs work best in this recipe as they add color, vibrance, and authentic Italian flavor to the salad.
Sundried Tomatoes: I prefer to use sundried tomatoes packed in oil, especially in recipes like this or my Sundried Tomato Sauce. They provide concentrated sweet tomato flavor without needing to be reconstituted, and the oil adds flavor to the salad.
Red Onion: Adds a sharp bite and color to balance the sweetness of the peppers and tomatoes. You can substitute white or yellow onions.
Roasted Red Peppers: Add a sweet and slightly smoky flavor. I like to buy peppers that have already been cut into strips to save some time. You can also use the red and yellow variety.

Italian Roasted Potato Salad Variations

• Add Castelvetrano olives or capers for a briny punch.
• Sub basil with arugula if you are short on herbs.
• Use dark balsamic for a richer, deeper salad (color will be darker).
• Add cherry tomatoes for extra brightness.
• Crumbled feta or shaved Parmesan for non-vegan versions.
• Add a squeeze of lemon juice to the potatoes before roasting for a fresh, zesty flavor.

How to Make this Roasted Potato Salad Recipe

Roasted baby potato halves on a baking sheet.

Step 1 Roast Potatoes: Preheat your oven to 425°F. Place potatoes on a baking sheet and toss with olive oil and seasonings. Arrange the potatoes cut side down and roast for 25 minutes or until they are tender and golden.

Step 2 Make the Vinaigrette: Whisk the olive oil, Dijon mustard, Balsamic vinegar, garlic, salt, and pepper in a bowl until the dressing is emulsified.

A yellow rimmed bowl filled with roasted baby potato halves, sliced red onion, roasted red pepper strips, chopped parsley and basil and sundried tomato strips.

Step 3 Assemble the Salad: Toss the warm potatoes with the vinaigrette, peppers, tomatoes, and onions. Add the herbs last to keep them vibrant.

Cooking Tips

For the crispiest potato edges, don’t overcrowd the pan.
Toss gently before serving to keep potatoes intact and herbs fresh.

Two white plates of roasted potato salad on a table with parley garlic and a tomato.

Italian Roasted Potato Salad: Make Ahead and Storage Recommendations

The vinaigrette can be made up to 3 days ahead and refrigerated until ready to use. Let it come to room temperature and remix it before tossing it with your vegetables.
The potatoes can also be roasted the day before and re-warmed prior to assembling the salad. For the best texture, make the potatoes the day you plan to serve the salad and assemble it while the potatoes are still warm.
Leftovers can be stored in an airtight container in the refrigerator for several days. Just bring the salad to room temperature before serving it.

Serving Suggestions

This Italian Roasted Potato Salad recipe without mayo is versatile enough to work for any meal, casual or festive. Try it with:

Grilled meats like my dad’s recipe for Lollipop Lamb Chops
With roasted poultry like Roast Garlic and Herb Chicken.
With baked fish like my Whole Roasted Branzino or
Weeknight dinners. It is delicious with simple dishes like Nonna’s Breaded Chicken Cutlets or Shake and Bake Pork Chops.

A white plate of roasted potato salad next to a tan napkin with two forks.

Italian Roasted Potato Salad FAQs

Can I use other vinegars?

Yes, you can use regular balsamic vinegar, but it will darken the potatoes and add a slightly sweeter flavor. If you don’t have White balsamic, you can use White Wine vinegar, which will keep the salad bright and tangy.

Can I make this salad vegan?

Absolutely! This Mediterranean roasted potato salad is naturally vegan, vegetarian, dairy-free, and gluten-free.

What potatoes work best?

Waxy varieties like baby golds, red potatoes, or fingerlings hold their shape and roast with tender interiors and crispy edges.

Can I serve it cold?

You can, but it’s best warm or at room temperature. If chilled, let it sit out for 20–30 minutes to restore texture and flavor.

How can I keep the roasted potatoes crispy in this salad?

The roasted potatoes in this salad will not stay crispy because they do not roast long enough to be completely crispy, and they absorb the dressing. The roasting process adds depth of flavor to the potatoes, and they will remain tender with creamy centers when tossed with the other ingredients.