Provence Style Roasted Potato Salad
Experience the vibrant flavors of the French countryside with this Provence Style Roasted Potato Salad. Featuring golden roasted baby potatoes infused with aromatic Herbes de Provence, this dish combines crispy textures with the freshness of cherry tomatoes, red onion, and parsley. Tossed in a tangy Dijon mustard and red wine vinegar vinaigrette and accented with briny capers, every bite is a delightful balance of savory and bright flavors. Perfect as a warm side dish or served at room temperature for a casual al fresco dinner, this easy potato salad comes together in under an hour and is guaranteed to elevate any meal.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Herbes de Provence
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 2 teaspoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 clove Garlic
- 1 tablespoon Capers
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the baby potatoes, then toss them with 2 tablespoons of olive oil, salt, black pepper, and Herbes de Provence. Ensure they are evenly coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper, cut side down for extra crispiness.
Roast the potatoes in the oven for 25-30 minutes, stirring once halfway through, until golden brown and crispy.
While the potatoes are roasting, prepare the remaining ingredients. Slice the cherry tomatoes in half, thinly slice the red onion, and finely chop the fresh parsley.
For the vinaigrette, whisk together the Dijon mustard, red wine vinegar, remaining 2 tablespoons of olive oil, and minced garlic in a small bowl. Add a pinch of salt and black pepper to taste.
Once the potatoes are roasted, transfer them to a large mixing bowl. Add the cherry tomatoes, red onion slices, chopped parsley, and capers.
Drizzle the vinaigrette over the warm potato mixture and gently toss everything together until well combined.
Allow the salad to sit for 5-10 minutes to absorb the flavors before serving.
Serve warm or at room temperature for the best taste, and garnish with additional parsley if desired.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
