Roasted Potato Salad with Balsamic Dressing

This delicious side salad is good for any season and won't go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you're interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 254 Calories

Ingredients

• ¼ cup chopped fresh parsley
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon chili powder
• ¼ cup balsamic vinegar
• 3 tablespoons canola oil
• ½ cup kalamata olives, pitted and sliced
• ½ cup crumbled Gorgonzola cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 1 bunch green onions, sliced
• ¼ cup extra-virgin olive oil
• 1 tablespoon cracked black pepper
• 1 (10 ounce) can artichoke hearts, drained and chopped
• 10 red potatoes, scrubbed and dried with paper towels
• ¾ cup roasted red peppers, drained and diced

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.

Step 3

Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.

Step 4

In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.

Step 5

Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.