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It’s time to elevate your side dish game with a salad that’s anything but ordinary. This Roasted Tomato and Potato Salad is here to steal the spotlight at your next meal. Golden, crispy baby potatoes pair with sweet, burst grape tomatoes and fresh herbs. It’s a flavor explosion that’s ready to rock your taste buds.
Tossed in either a zesty preserved lemon vinaigrette or a creamy buttermilk ranch dressing, this salad is versatile and full of character.
We love potato salads, especially in the summertime as we gather for backyard cook-outs. This roasted potato salad is our newest addition to our potato salad recipes and joins our old-fashioned Picnic Potato Salad.
Ingredients You Need
This roasted tomato and potato salad is so simple to put together you may find yourself making it frequently all through the year, not just at summertime cookouts. Adding the fresh flavors of chopped herbs can be varied with your favorites.
- Produce: Baby potatoes, grape tomatoes, red onions, chives and thyme.
- Pantry: Olive oil, salt, pepper.
- Other: Choose one of our homemade vinaigrette’s or purchase a store-bought dressing for a shortcut.
How To Make this Potato Salad:
This is an easy potato salad that you will want to put on the menu often. For a full list of ingredient amounts and instructions, please scroll to the bottom of the post.
- Toss the tiny potatoes and grape tomatoes with olive oil, sprinkle with salt and pepper and roast in a hot oven.
- Add the cooled vegetables to a large bowl, and combine with the chopped red onion and the fresh herbs.
- Drizzle with the vinaigrette, serve and enjoy!
Tips for Success
Select small, bite-sized baby potatoes. If you use larger potatoes, cut them into bite-sized cubes before you roast them.
Add just a portion of the dressing to the salad initially. After you toss it with the dressing, taste it and add additional dressing if needed.
If you store the potato salad for a few hours, the potatoes will absorb some of the dressing and you may want to add more before serving it.
Store the potato salad in the fridge for 3 to 4 days. Keep it in an airtight container.
You can serve the salad cold or warm.
If you want more potato salad recipes that don’t get smothered in mayonnaise, try our hot German potato salad.
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Roasted Potato Salad
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1-½ pounds baby, one-bite potatoes
- 14 oz. grape tomatoes
- 2 tablespoons olive oil
- Salt/pepper
- ½ cup chopped red onion
- ¼ cup snipped fresh chives
- 2 tablespoons fresh thyme leaves
- 3 to 6 tablespoons Preserved Lemon Vinaigrette
- OR buttermilk ranch dressing
Instructions
- Heat the oven to 425°F
- Place the potatoes and tomatoes in a large bowl, toss with the olive oil and spread out on a rimmed baking sheet. Sprinkle with salt and pepper then transfer the pan to the oven and roast the vegetables until the potatoes are golden, fork-tender and the tomatoes have burst, about 15-18 minutes.
- Remove from the oven and allow to cool for 10-15 minutes.
- Transfer the potatoes and tomatoes to a large bowl and add the onions, chives, and thyme leaves.
- Toss the potato salad with 1/4 cup of the preserved lemon vinaigrette or ranch dressing and serve either warm or chilled.
Notes
- Options for other herb choices would be fresh rosemary, tarragon, parsley, or mint.
- Options for a different vinaigrette or dressing are: Caesar dressing, orange champagne dressing, blue cheese dressing, or Greek salad dressing.
- If you make the preserved lemon vinaigrette, be sure to rinse the lemon rind well before adding it to the blender.
- Additional salt will not be needed in the lemon vinaigrette.
- The lemon vinaigrette will keep in a lidded glass container for up to 2 weeks.
- Nutritional value is for the salad only. 1 tablespoon of the vinaigrette is 133 calories and 14 grams of fat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That’s a 5-star potato salad, Pat. Roasting definitely brings out the best flavours of both potato and tomato.
Thanks, Angie! And that Preserved lemon Vinaigrette is my favorite part!