Sun-Dried Tomato Potato Salad

This Sun-Dried Tomato Potato Salad is a completely different direction from the usual creamy potato salad. Instead of mayo, I toss crispy roasted baby potatoes with sun-dried tomatoes, olives, roasted red peppers, capers, fresh herbs, and a sharp Dijon-red wine vinegar dressing. It is colorful, tangy, savory, and especially good after an hour in the refrigerator when all those Mediterranean-style flavors have had time to settle in.

Try my Chickpea Sweet Potato Coconut Curry recipe.

Why You’ll Love This Recipe

• No mayonnaise: The Dijon and red wine vinegar dressing keeps things bright and fresh.
• Loads of flavor: Sun-dried tomatoes, olives, capers, peppers, basil, and parsley bring plenty to the bowl.
• Great texture: Roasting gives the potatoes much more character than simply boiling them.
• Easy to make ahead: The salad actually benefits from chilling before serving.
• Plant-based: No dairy or eggs required.
• Perfect for gatherings: It travels well and works nicely for picnics, potlucks, and cookouts.
• Versatile: Serve it as a side dish or turn it into a light lunch.

Try my Nutty Tofu Sweet Potato Bowl recipe.

What You’ll Need to Make Sun-Dried Tomato Potato Salad

• 2.2 pounds (1 kg) baby potatoes, quartered
• 1 tablespoon olive oil, for roasting
• 1 red onion, finely sliced
• 2.6 ounces (75 g) oil-packed sun-dried tomatoes, drained and chopped
• 2.6 ounces (75 g) green or black olives, sliced or halved
• 2.6 ounces (75 g) roasted red peppers, drained and sliced
• 1 ounce (30 g) capers, drained
• 0.5 ounce (15 g) fresh parsley, chopped
• 0.5 ounce (15 g) fresh basil, roughly chopped
• Salt, to taste
• Black pepper, to taste

For the dressing:

• 2 tablespoons Dijon mustard
• 4 tablespoons red wine vinegar
• 4 tablespoons olive oil

What You’ll Need to Do

Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Serves: 6

1. Preheat your oven to 400°F (200°C).
2. Add the quartered baby potatoes to a large baking sheet.
3. Drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper.
4. Toss everything together so the potatoes are evenly coated.
5. Spread the potatoes out in a single layer, ideally with the cut sides touching the baking sheet.
6. Roast for about 25 minutes, turning them halfway through, until tender inside and golden around the edges.
7. Remove the potatoes from the oven and let them cool until they are no longer hot.
8. While the potatoes cool, make the dressing.
9. Add the Dijon mustard, red wine vinegar, and olive oil to a small bowl.
10. Whisk until the dressing looks smooth and emulsified.
11. Season with a little salt and black pepper.
12. In a large mixing bowl, combine the cooled roasted potatoes, red onion, sun-dried tomatoes, olives, roasted red peppers, and capers.
13. Add the chopped parsley and basil.
14. Pour the dressing over everything.
15. Toss gently until all the potatoes and vegetables are evenly coated.
16. Taste and adjust the salt, pepper, vinegar, or mustard if needed.
17. Cover the bowl and refrigerate for at least 1 hour.
18. Give the salad another gentle toss before serving.

Try my Sweet Potato and Black Bean Breakfast Wrap recipe next.

Easy Ingredient Swaps

Baby potatoes: Yukon Gold or red potatoes work well. Just cut them into small, even pieces.

Red onion: Shallots are a milder alternative.

Sun-dried tomatoes: Chopped roasted cherry tomatoes can work if you want something less intense.

Olives: Use whichever variety you enjoy, including Kalamata olives.

Roasted red peppers: Roasted yellow peppers work just as well.

Red wine vinegar: White wine vinegar or fresh lemon juice can substitute.

Fresh parsley: Fresh cilantro can work if you want a different flavor direction.

Try my Sweet Potato BBQ Chicken Pizza recipe.

Some Twist and Tweak Ideas

Add chickpeas to turn the salad into a more substantial lunch.

Crumble vegan feta over the top.

Add toasted pine nuts, almonds, or walnuts.

Mix in fresh arugula just before serving.

Add cucumber for extra crunch.

Use smoked paprika on the potatoes before roasting.

Add a little lemon zest to the dressing.

Mix in chopped artichoke hearts.

Add a pinch of red pepper flakes for gentle heat.

Try my Sweet Potato and Lentil Cottage Pie recipe.

Some Helpful Tips

Cut the potatoes evenly. Similar-sized pieces roast at roughly the same speed.

Don’t crowd the baking sheet. Give the potatoes some room so they roast rather than steam.

Let the potatoes cool before adding the herbs. Very hot potatoes can wilt basil and parsley quickly.

Drain the oil-packed ingredients. Too much oil from the tomatoes or peppers can make the salad greasy.

Taste before adding much salt. Olives, capers, and sun-dried tomatoes are already quite salty.

Give it the full chill time. That hour in the refrigerator lets the potatoes absorb the dressing.

Toss again before serving. Some dressing will settle at the bottom while the salad chills.

Try my Sweet Potato, Kale and Quinoa Buddha Bowl recipe.

Why Roasting the Potatoes Works So Well

Traditional potato salad usually starts with boiled potatoes, but roasting changes both the flavor and texture.

You get lightly crisp edges and a more concentrated potato flavor, which stands up nicely to strong ingredients like sun-dried tomatoes, olives, capers, and mustard.

It also keeps the salad from feeling overly soft once the dressing is added.

Some Budget-Friendly Tips

Buy baby potatoes in larger bags or use regular potatoes cut into chunks.

Store-brand olives and Dijon mustard work perfectly well.

Jarred roasted peppers are convenient, but roasting your own bell peppers can be cheaper when peppers are on sale.

Use dried herbs if fresh basil or parsley is expensive, although fresh gives the best flavor here.

Buy larger jars of sun-dried tomatoes if you use them regularly in pasta and salads.

Skip the optional nuts or vegan feta if you want to keep the cost down.

Try my Chickpea and Sweet Potato Breakfast Hash recipe.

Some Serving Ideas

Serve this potato salad with:

• Grilled tofu
• Veggie burgers
• Sandwiches
• Falafel
• Roasted vegetables
• Lentil patties
• Grilled vegetable skewers
• Chickpea salad
• Simple green salad
• Crusty bread

It also works nicely as part of a picnic or potluck spread because it doesn’t rely on a creamy mayonnaise dressing.

Try my Chili Sweet Potato Bowl recipe.

Great for Making Ahead

This salad is particularly good for making ahead.

Prepare it a few hours before serving, cover it, and refrigerate.

The potatoes will absorb some of the tangy dressing while the herbs, tomatoes, olives, and capers mingle together.

If you’re preparing it a full day ahead, you can keep a little fresh basil aside and add it just before serving for a fresher finish.

Some Storage and Reheating Tips

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.

Serve it cold or allow it to sit at room temperature for about 15–20 minutes before eating.

There is no need to reheat this salad.

If it seems slightly dry after refrigeration, add a splash of olive oil or red wine vinegar and toss again.

I would not recommend freezing it because cooked potatoes can develop a watery, grainy texture after thawing.

Final Thoughts

This Sun-Dried Tomato Potato Salad is a good option when you want potato salad without the usual heavy, creamy dressing.

The roasted potatoes give it substance, while sun-dried tomatoes, olives, capers, peppers, and fresh herbs bring loads of Mediterranean-inspired flavor.

Give it time to chill, toss it once more before serving, and you’ve got an easy make-ahead side that works especially well for lunches, picnics, and summer gatherings.

Sun-Dried Tomato Potato Salad

I love this Sun-Dried Tomato Potato Salad when I want something tangy and colorful instead of the usual creamy version! 🥔🍅 Roasted potatoes, olives, herbs, and Dijon dressing pack in loads of flavor.

Author: Danny Davis Courses: Lunch, Salad, Side Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 15 mins Cook Time 25 mins Rest Time 60 mins Total Time 1 hr 40 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 16 Calories: 310

Ingredients:

Servings

• 2.2 pounds baby potatoes, quartered (1 kg)
• 1 tablespoon olive oil, for roasting
• 1 red onion, finely sliced
• 2.6 ounces oil-packed sun-dried tomatoes, drained and chopped (75 g)
• 2.6 ounces green or black olives, sliced or halved (75 g)
• 2.6 ounces roasted red peppers, drained and sliced (75 g)
• 1 ounce capers, drained (30 g)
• 0.5 ounce fresh parsley, chopped (15 g)
• 0.5 ounce fresh basil, roughly chopped (15 g)
• Salt, to taste
• Black pepper, to taste

For the dressing:

• 2 tablespoons Dijon mustard
• 4 tablespoons red wine vinegar
• 4 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange the quartered baby potatoes on a large baking sheet.
3. Drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper.
4. Toss until evenly coated, then spread the potatoes into a single layer.
5. Roast for approximately 25 minutes, turning halfway through cooking, until tender and golden around the edges.
6. Remove the potatoes from the oven and allow them to cool.
7. To prepare the dressing, place the Dijon mustard, red wine vinegar, and olive oil in a small bowl.
8. Whisk thoroughly until the dressing is smooth and emulsified.
9. Season the dressing with salt and black pepper to taste.
10. Place the cooled potatoes in a large mixing bowl.
11. Add the sliced red onion, chopped sun-dried tomatoes, olives, roasted red peppers, capers, parsley, and basil.
12. Pour the prepared dressing over the salad.
13. Toss gently until all ingredients are evenly coated.
14. Taste and adjust the seasoning if required.
15. Cover and refrigerate for at least 1 hour before serving.
16. Toss gently once more before serving.
    

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 15g24%

Sodium 620mg26%

Total Carbohydrate 39g13%

Dietary Fiber 5g20%

Sugars 6g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated Glycemic Index: ~53
Estimated Glycemic Load per Serving: ~17

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