One Potato, Two Potato Roasted Potato Salad

Appetizer, Side Dish

At a Glance

  • Potato Type: Fingerling, Yellow
  • Prep Method: Baked
  • Special Requests: Gluten Free
  • Cuisine: Mediterranean
  • Yield: 1
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

One potato, two potato, three potato, MORE!  A crowd-pleasing twist on a traditional potato salad.


1 pound Side Delights® Yellow potatoes

1 1/2 pounds Fingerling potatoes (I used a mix of red and white)

1/4 cup olive oil

1 tablespoon fresh rosemary, chopped

1/2 tablespoon coarse salt

1 teaspoon pepper

For dressing:

1 cup red onion, chopped large

1 head of garlic

1/4 cup olive oil, divided use

1 tablespoon whole grain mustard

3 tablespoons fresh lemon juice

1 tablespoon honey

1/2 teaspoon salt

¼ cup fresh parsley, chopped


Preheat oven to 375°F.

Wash and dry potatoes. Cut Yellow potatoes into cubes and Fingerlings into thirds.  Place onto a large baking sheet.

In a small bowl combine olive oil, rosemary, salt, and pepper.  Pour over potatoes, and toss to coat the potatoes well.

In a small baking dish add onion and garlic pour 1 tablespoon of olive oil making sure to get the top of the garlic.  Toss the onions to coat all sides.

Place potatoes and onion and garlic into the oven and bake for 30 minutes or until potatoes are cooked through and fork-tender.  Stir potatoes and onions halfway through.

Remove from oven and set potatoes aside.

Carefully squeeze four of the garlic cloves from the garlic head.  Add onions, garlic cloves, 3 tablespoons olive oil, mustard, lemon juice honey, and salt into a food processor or blender.  Pulse about 20 to 30 times.  You want it to be blended but not smooth.  You should still have visible pieces of onion.

Add potatoes to a large bowl, pour dressing over potatoes and add parsley.  Stir together until potatoes are well coated.

Serve warm or refrigerate for 2 hours to serve cold.

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