Hot Rosemary Potato Salad

Hot Rosemary Potato Salad

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


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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


  • 0.68 kg 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.

Nutritional Info (per serving)

CALORIES 181 cals
Kilojoules 759 kJ
Fat 1.9 g
Saturated Fat 0.3 g
Cholesterol 2 mg
Sodium 141 mg
Carbohydrates 37.3 g
Fiber 3.8 g
Total Sugars 4.8 g
Protein 4.2 g
Calcium 23.0 mg
Note: A dash indicates no data is available.