Roasted Red Potato Salad


Rosemary.  I have a little thing for rosemary. But my little thing might be bigger than I thought.  I think I have a BIG thing for rosemary. Perhaps it’s my favorite herb. (Don’t tell basil that, mkay?!?) I had some rosemary in the garden this past summer. But I was so busy using up all the tomatoes and green beans, squash and peppers that, sadly, I did not bring my rosemary indoors for the winter, but I did find some at the market over the Christmas holidays.  I was browsing along, when I saw this…

Hello…$.10 a sprig.  Not too bad for this rosemary lover with no rosemary plant of her own! So Tyler and I stopped. To get a few sprigs of rosemary.

I kept browsing along and found these perfect little red potatoes.


I knew just what I would do with them, as I had just been browsing the Smuckers recipe booklet. I’ve always boiled potatoes when making potato salad.  But not anymore! Their Roasted Potato Salad inspired me. The Rosemary inspired me. If you like rosemary, this is a MUST try!

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Roasted Red Potato Salad

Yield – 6-8 side dish servings

Preparation Time – 10 minutes

Cooking Time – 25-35 minutes


  • 13 small red potatoes, diced ($1.99)
  • 3 sprigs of rosemary ($.30)
  • Salt and pepper
  • Drizzles of olive oil ($.10)
  • 1/2 cup mayonnaise ($.25)
  • 1/2 cup milk ($.05)
  • 1-2 Tbsp Dijon mustard ($.05)
  • Salt and pepper, to taste


  • Dice the red potatoes.


  • Using your fingers, pull off the rosemary leaves by sliding and pinching your fingers down the sprig. Chop the rosemary leaves.


  • Add the diced potatoes to a baking dish. Sprinkle with salt and pepper and some of the chopped rosemary. (You’ll need more rosemary for the sauce.) Drizzle some olive oil over the top. Toss in the baking dish.


  • Roast the potatoes at 400 for 25-35 minutes, or until softened.


  • (Larger pieces of potatoes will take longer to cook.)


  • In a small bowl, add the mayonnaise, milk, Dijon mustard, salt and pepper.


  • Whisk and then add the remaining chopped rosemary leaves. Mix in the rosemary.


  • Pour the sauce over the roasted potatoes.


  • Toss the sauce with the potatoes.


  • Serve Roasted Red Potato Salad warm…or chill for at least 2 hours and serve cold.

Cost $2.74

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  1. Michelle K says

    This looks AMAZING. I absolutely love the red potatoes. Oh and to have them roasted, too is a double bonus. I’m going to try this one!

  2. says

    Oh my! I can’t wait to give this a try. We planted Rosemary in our herb garden last year, and something, still unknown, came and stole it. There were no traces of anything, anywhere. We’re going to try it again this year–hopefully with better luck!

  3. Kristen says

    Off topic but what kind of baby carrier is that? I have my second due in April and am trying to pick out something to put him in while I chase after my 2 year old.

  4. Kara says


    I promise I will not make a comment on your next post, but I too LOVE rosemary and have a ginormous rosemary plant right outside my front door. I planted mine about 4 years ago and it has just taken off. Is it too cold there for your rosemary plant to not make it through the winter? Mine’s just planted in the flowerbed in the front of my house and takes NO care whatsoever.
    Also, several years ago when my husband and I were in San Diego, CA we went to dinner with friends at a local eatery, The Hash House. Their signature is to put a HUGE stalk of rosemary sticking out of each of their entrees. If you get a doggy bag (and you definately need one there), they put another HUGE stalk of rosemary sticking out of the bag!!


  5. says

    That’s a great idea! I usually make potatoes that way but as a side dish. The only thing I do different is cover them with parmesan cheese before I cook them and dont add the mayo, mustard or milk. Their yummy that way too.

  6. says

    That is so funny that you posted about Rosemary taters. I just posted a similar thing on my blog! I think great minds think alike. Well anyways, I love your blog and your recipes! Thanks for helping to feed my family!


  7. says

    MMMMMMYUM! I have to tell you about this little piece of neighborhood in our town.. in the area is a community garden, I’m not sure who gets to use it. However, the group also took over the planted medians down the strip of street right there near the garden. This little street is just a way-back residential street, not busy, not noticed. Guess what grows, in HUGE bushes, ALL ALONG THE ENTIRE STREET? Yep… Rosemary!!! In abundance and free for the taking! My girls and I snip some now and then (It can last a long time), and sometimes we just stop to smell the bushes! Isn’t that GREAT?? I’ve heard of commando garden people that go around cities planting veggies, herbs and other things in empty/dry/dead areas of town!! Their little secret! LOL, thanks for the post, I’m so drooling over these potatoes!

  8. Meg says

    Do you have any suggestions for substitutions for the mayo? MW doesn’t work either (DS gets super sick eating both!). Thanks…looks like a great recipe :)

  9. ROCK REDLINE says

    your recipes sound great!!!! A friend of mine did your red potatoe salad…….he flipped-out. Told me as soon as he did it.Then posted your link on my facebook page…… OK…..SUBMIT ME NOW!!!!!!!

  10. ROCK REDLINE says

    My best friend did your red potatoe salad……he flipped-out….gave me your link….ok I’m ready……sign me up

  11. Bridgett B says

    This is a delicious side dish hot or cold! I happened to have some white onion and garlic in my pantry so I decided to roast the red potatoes with a clove of minced garlic and add chopped raw onion to the mix. It really enhanced the flavor of the potatoes and rosemary. Yum! Next time I will try adding hard boiled egg and see what happens.

  12. Mollie says

    This is GREAT idea! I have a couple rosemary plants in my garden so I do roasted rosemary potatoes all the time but never thought to make it into a potato salad. I’m doing this tonight with the Balsamized Chicken Wraps and corn on the cob. YUM!! :)


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