Italian Roasted Potato Salad


Without fail, you can almost always find potato salad at the dinner table at some point during the summer. So why not change it up and try a different version of potato salad that doesn't require globs of mayonnaise. This simple roasted potato salad is an Italian inspired version of your typical American classic. Of course, it's also gluten free and can be dairy free as well. 

It's funny how this dish came to be since I originally was going for a warm spinach salad with potatoes and other yummy veggies and herbs. But when I got it all done and started dishing it up I realized I'd forgotten the spinach! Turns out, it was pretty good without it. You could toss in a couple handfuls of fresh spinach, though. I'm sure it would be just as yummy as I originally thought.


Italian Roasted Potato Salad

6-8 medium russet potatoes, washed and cubed

1 medium yellow onion, sliced

2 cloves garlic, minced

1/3 cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Olive Oil + a little more of herbie olive oil for drizzling

2 tbsp. balsamic vinegar

2-3 tsp. coarsely ground sea salt

1 tsp. black pepper

2 tsp. Capers

5-8 baby portabella mushrooms, sliced

1 bunch asparagus, ends trimmed and cut into thirds

2 tsp. dried rosemary (or 1 sprig fresh rosemary, stem discarded, leaves chopped)

1 tbsp. dried parsley (or 3-4 sprigs fresh parsley, roughly chopped)

1/2 tbsp. dried basil (or 3-4 fresh basil leaves, roughly chopped)

parmesan cheese (opt.)

Preheat the oven to 425 while you chop, slice, and dice all your ingredients. Toss the onion, potatoes (I just scrub the skins good and leave them on) with the sun dried tomatoes + oil, garlic, vinegar, salt and pepper. Place on a baking sheet and give them about 10-15 minutes by themselves to roast. You can use this time to finish chopping.  
Remove from oven and toss in the capers, mushrooms, and asparagus. Continue baking for another 8-10 minutes until the potatoes are fork tender. Remove from the oven and toss in the herbs and sprinkle with cheese. Drizzle with extra olive oil from the sun dried tomato jar and serve warm.



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Saturday, 17 March 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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