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There is something about potato salad that just says summer. It’s backyard food. It’s picnic food. It’s potluck food. Potato salad is present at every family gathering and neighborhood get together during the summer months. It is a classic.


4-6 servings

Total time

60 minutes




Sides, Lunch


  • 2 lbs baby red potatoes (cut into cubes)
  • 10 oz cherry tomatoes (halved)
  • ½ cup pitted kalamata olives (halved)
  • ¼ cup parsley (roughly chopped)
  • ¼ cup loosely packed basil (roughly chopped)
  • 2 scallions (cut into thin rounds)
  • 2 cloves garlic (minced)
  • 2 teaspoons Italian seasoning (divided)
  • 2 tablespoons olive oil (plus more for roasting)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon salt (plus more for roasting)
  • ½ teaspoon pepper (plus more for roasting)


  1. Preheat the oven to 425 degrees. Toss the potatoes with enough olive oil to coat. Season with salt, pepper, and 1 teaspoon Italian seasoning. Roast for 40 minutes or until the potatoes are golden and fork tender.
  2. While roasting, whisk together the garlic, remaining 1 teaspoon Italian seasoning, olive oil, vinegar, Dijon, honey, salt and pepper.
  3. Once the potatoes are done, immediately combine them with the dressing and remaining ingredients. Tossing everything together while the potatoes are still warm allows them to absorb all the flavors. Serve warm, room temperature, or cold.

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