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Gourmet Roasted Potato Salad with Parmesan and Herbs

Crispy roasted baby potatoes tossed with fresh parsley, chives, pickled red onions, and grated Parmesan cheese, creating a textured and flavor-packed alternative to the classic dish.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 1.5 lbs baby potatoes halved
  • 3 tbsp extra virgin olive oil for roasting
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly cracked
Pickled Red Onions & Dressing
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh lemon juice or red wine vinegar
  • 0.25 tsp salt for pickling
  • 1 pinch sugar for pickling
  • 2 tbsp extra virgin olive oil for dressing
Toppings
  • 0.33 cup Parmesan cheese freshly grated
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh chives chopped

Equipment

  • Baking sheet
  • Large mixing bowls (2)
  • Small bowl
  • Whisk

Method
 

  1. 1. Pickle the Onions: In a small bowl, combine diced red onion, lemon juice, 1/4 tsp salt, and a pinch of sugar. Set aside for at least 15 minutes to quick-pickle.
  2. 2. Prep Potatoes: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  3. 3. Toss and Roast: In a large bowl, toss halved baby potatoes with 3 tbsp olive oil, garlic powder, smoked paprika (if using), 1/2 tsp salt, and black pepper. Spread in a single layer on the baking sheet.
  4. 4. Bake: Roast for 35-40 minutes, turning once, until the potatoes are golden and crispy.
  5. 5. Prepare Dressing: While roasting, whisk together the remaining 2 tbsp olive oil and 1 tbsp of the pickling liquid (or lemon juice) in a small bowl. Season with a pinch of salt and pepper.
  6. 6. Final Assembly: In a clean large mixing bowl, combine the warm roasted potatoes, the drained pickled red onions, grated Parmesan, chopped parsley, and chopped chives.
  7. 7. Toss and Serve: Drizzle the herbed dressing over the mixture and toss gently to combine. Serve warm or at room temperature.

Notes

For maximum crispiness, use a large baking sheet and ensure the potatoes are not touching. Feel free to substitute Pecorino Romano for a sharper cheese note. This dish is excellent served warm or at room temperature.