Hot Rosemary Potato Salad

Hot Rosemary Potato Salad

Thick slices of warm potato coated in a rosemary and garlic dressing.


4 stars 4 stars 4 stars 4 stars (14 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 45 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 1/2 lb potatoes, unpeeled
  • 1 tsp olive oil
  • 1 tsp rosemary
  • 1 tsp crushed garlic clove
  • 1/4 cup fat-free mayonnaise
  • 3 Tbsp finely chopped spring onions
  • 1/2 red bell pepper, roughly chopped


Preheat oven to 400ºF.

Wash potatoes and cut into thick slices. Combine potatoes and olive oil in a large baking dish; mix well to lightly coat potatoes in oil. Sprinkle potatoes with rosemary and garlic.

Bake in a preheated oven for 45 minutes or until tender, turning occasionally. Remove the potatoes from oven and arrange on a flat serving dish.

Sprinkle half the shallots over the potatoes and top with mayonnaise. Finish with remaining shallots and garnish with red pepper or olives.


As a garnish, replace red bell pepper with sliced olives, if desired.

Serving suggestion is not included in the nutritional analysis.