10 Delicious Roasted Potato Salad Recipes Under 250 Calories

Roasted potato salad is a tasty yet nutritious option for anyone looking to keep their meals light and satisfying. Here’s a collection of 10 delicious recipes, all under 250 calories, to enjoy guilt-free. Each salad not only highlights the comforting flavors of roasted potatoes but also offers balanced macros, making them perfect for a healthy lifestyle. Let’s dig into these easy-to-make dishes!

Mason Jar Meal Prep: Store Roasted Potato Salad In Mason Jars For Easy Grab-And-Go Lunches.

Roasted potato salad is a fantastic way to enjoy the comforting flavors of potatoes while keeping your meals healthy and under 250 calories. With a mix of roasted veggies, fresh herbs, and a light dressing, this salad is not only tasty but also super easy to prepare. It’s perfect for meal prepping, especially when stored in mason jars for a quick and convenient lunch option.

This roasted potato salad offers a delightful blend of earthy and zesty flavors that will keep you satisfied throughout the day. The addition of colorful vegetables enhances both the taste and visual appeal, making it a great choice for summer picnics or as a side dish for gatherings. Plus, it’s gluten-free and dairy-free, accommodating various dietary needs while being a hit among friends and family!

Ingredients

• 2 cups cubed roasted potatoes
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss cubed potatoes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown.
2. Once the potatoes have cooled, combine them in a large bowl with cherry tomatoes, bell peppers, red onion, and parsley.
3. In a small bowl, whisk together the apple cider vinegar, remaining olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
4. Divide the salad into mason jars for easy storage. Seal and refrigerate for up to 4 days.

Macros per serving: Calories: 220, Protein: 3g, Carbohydrates: 30g, Fat: 10g, Fiber: 5g.

Outdoor Picnic Delight: Pack It In A Cooler For A Light And Flavorful Picnic Side Dish.

This roasted potato salad is the perfect addition to any picnic spread. With its hearty yet light texture, it combines tender roasted potatoes with juicy cherry tomatoes and fresh herbs, making it a refreshing side that everyone will enjoy. Its vibrant flavors and simple preparation make it a go-to recipe for outdoor gatherings.

Not only is this dish a great choice for Memorial Day or church potluck recipes, but it’s also gluten-free and dairy-free, appealing to various dietary needs. Plus, it’s under 250 calories per serving, making it a guilt-free delight. Serve it chilled or at room temperature, and watch as it quickly becomes a favorite among your picnic companions!

Ingredients

• 2 pounds baby potatoes, diced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, oregano, salt, and pepper in a large bowl. Spread them out on a baking sheet.
2. Roast the potatoes for about 25-30 minutes, or until golden brown and tender. Stir halfway through for even cooking.
3. Once roasted, let the potatoes cool slightly, and then combine them in a large bowl with cherry tomatoes, parsley, and red wine vinegar. Toss until everything is well mixed.
4. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your light and tasty roasted potato salad!

Diy Salad Bar Night: Serve With Toppings Like Arugula, Feta, Or Grilled Chicken For Variety.

Roasted potato salad is a delightful twist on traditional potato salads. Combining crispy roasted potatoes with fresh veggies and flavorful dressings, this dish is not only tasty but also simple to prepare. It makes a satisfying meal or a perfect side dish for gatherings, bringing a warmth that is especially welcomed in both winter and summer seasons.

This recipe shines at DIY salad bar nights. Guests can customize their bowls with toppings like arugula, feta cheese, or grilled chicken, making it a versatile choice for any occasion. Whether you’re serving Memorial Day sides or looking for a delicious addition to church potluck recipes, roasted potato salad offers a good potato salad recipe everyone will enjoy.

Ingredients

• 2 cups baby potatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup diced bell peppers
• 1/2 cup red onion, chopped
• 1/4 cup feta cheese (optional)
• 2 cups arugula or spinach
• Your choice of dressing (Italian or vinaigrette recommended)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the halved baby potatoes in olive oil, salt, and pepper, then spread them on a baking sheet.
2. Roast the potatoes for about 25-30 minutes, until golden brown and crispy, flipping halfway through cooking.
3. While the potatoes are roasting, prepare your salad bar with diced bell peppers, chopped red onion, arugula, and feta cheese.
4. Once the potatoes are done, let them cool slightly before adding them to your salad bar.
5. Encourage guests to build their own salads by mixing roasted potatoes with their choice of fresh veggies and dressing.

Macros per serving (without optional toppings): 210 calories, 10g fat, 30g carbs, 4g protein. Enjoy this roasted potato salad as a filling yet light option!

Perfect Brunch Addition: Pair With Eggs And Smoked Salmon For A Well-Rounded Morning Meal.

This roasted potato salad recipe blends crispy, golden potatoes with fresh herbs for a satisfying dish that’s perfect for brunch. With a delightful crunch and a hint of smokiness from the oven, it pairs seamlessly with eggs and smoked salmon, making it a tasty choice for a well-rounded morning meal.

Simple to prepare, this salad offers versatility in flavor and presentation. You can easily make it gluten-free and dairy-free, fitting perfectly into various dietary preferences. Serve it warm or at room temperature for a delightful twist on your usual brunch offerings.

Ingredients

• 4 medium potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 2 large eggs
• 4 ounces smoked salmon

Instructions

1. Preheat the oven to 425°F (220°C). In a large bowl, toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
2. Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until golden and crispy, tossing halfway through.
3. While the potatoes are roasting, bring a small pot of water to a boil. Carefully add the eggs and boil for about 6-7 minutes for soft yolks. Remove and place in ice water to cool.
4. Once the potatoes are done, remove them from the oven and let them cool slightly. Mix in the chopped parsley.
5. To serve, plate the roasted potatoes, top with halved eggs, and arrange smoked salmon on the side.

Macros per serving (serves 4): Calories: 240 | Protein: 15g | Fat: 12g | Carbs: 24g

Healthy Party Appetizer: Serve In Small Cups Or Lettuce Wraps For A Stylish Finger Food Option.

This Roasted Potato Salad is a delightful twist on classic potato salads. Combining tender roasted potatoes with creamy dressing and crunchy veggies, it offers a burst of flavors that everyone will love. It’s simple to make and perfect for parties, especially when served in small cups or wrapped in lettuce for a fun finger food option.

Ingredients

• 2 cups small potatoes, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• Lettuce leaves or small cups for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, and pepper in a bowl. Spread them on a baking sheet and roast for about 25-30 minutes or until golden brown.
2. In a separate bowl, mix Greek yogurt, Dijon mustard, and apple cider vinegar to create the dressing.
3. Once the potatoes are done, let them cool slightly. Combine the roasted potatoes with celery, red onion, and parsley in a large bowl.
4. Drizzle the dressing over the potato mixture and toss gently to combine.
5. Serve in small cups or on lettuce leaves for a stylish presentation!

Meal Prep For The Week: Make A Large Batch And Portion Into Containers For Quick Meals.

This roasted potato salad is a delicious and satisfying dish that’s perfect for meal prep. With its crispy potatoes and bright veggies, it’s both hearty and refreshing. The flavors shine through with the right balance of seasoning, making it a simple yet delightful addition to your weekly meals.

Preparing this potato salad in large batches ensures you have a quick meal ready to go whenever you need it. Portion it into containers for easy grab-and-go lunches or side dishes. It’s a fantastic option for those looking for healthy and filling salads, especially gluten free dairy free side dishes easy to whip up. Enjoy it at home or take it along for a picnic!

Ingredients

• 2 pounds baby potatoes, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup Italian dressing

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring occasionally, until golden brown and tender.
4. Once roasted, let the potatoes cool slightly, then mix in the bell peppers, parsley, and Italian dressing.
5. Divide the salad into containers and refrigerate for up to five days.

Macros per serving (based on 8 servings):
Calories: 215, Protein: 4g, Carbs: 32g, Fat: 9g.

Post-Workout Recovery: Enjoy After Exercise For A Balance Of Carbs, Protein, And Healthy Fats.

Looking for a delicious way to refuel after your workout? This roasted potato salad is the perfect blend of flavors and textures. With tender roasted potatoes and a medley of fresh vegetables, it offers a satisfying crunch that keeps your taste buds happy. Plus, it’s simple to make—you’ll have a nutritious dish ready in no time!

This salad not only tastes delightful but also packs a punch with balanced macros. It’s loaded with healthy carbs, a hint of protein, and wholesome fats, making it ideal for post-exercise recovery. Whether you’re enjoying it as a side at a cookout or as a meal prep staple, this roasted potato salad is sure to please!

Ingredients

• 4 cups mixed potatoes (red, yellow, and sweet), diced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the diced potatoes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 25-30 minutes, or until golden brown and tender.
3. In a separate bowl, combine the cherry tomatoes, black olives, red bell pepper, and parsley.
4. Once the potatoes are done roasting, let them cool slightly and then add them to the vegetable mixture.
5. Drizzle balsamic vinegar over the salad, toss everything to combine, and serve warm or chilled.

Macros (per serving): Calories: 220, Protein: 3g, Carbs: 32g, Fat: 10g.

Gourmet Side Dish Upgrade: Drizzle With Balsamic Glaze Or Add Fresh Herbs For Extra Flavor.

This roasted potato salad recipe is a delightful twist on a classic dish, offering a medley of flavors and textures that will impress your guests. The potatoes are perfectly roasted to achieve a crispy exterior while remaining tender inside, providing a satisfying bite. Combine that with a drizzle of balsamic glaze or a sprinkle of fresh herbs, and you have a gourmet side dish that complements any meal.

Not only is this roasted potato salad easy to make, but it also keeps well, making it a fantastic option for leftovers or meal prep. Whether you’re serving it at a summer barbecue or a cozy winter gathering, it’s sure to be a hit. Plus, it fits seamlessly into gluten-free dairy-free side dishes easy category.

Ingredients

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup balsamic glaze
• Fresh parsley or basil, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, or until fork-tender and golden brown, flipping halfway through.
4. Once roasted, transfer the potatoes to a serving bowl and drizzle with balsamic glaze. Toss gently to combine.
5. Garnish with chopped fresh herbs before serving.

Macros per serving (1/4 recipe): Calories:180, Protein:3g, Carbohydrates:30g, Fat:7g.

Kid-Friendly Lunchbox Idea: Pack With Cheese Cubes And Veggies For A Fun, Balanced Meal.

This roasted potato salad recipe is a hit with kids and adults alike. It combines the comforting flavors of golden roasted potatoes with a zesty dressing that makes each bite delightful. The salad is simple to prepare, making it an excellent choice for busy parents looking to pack a nutritious lunchbox.

To create a fun and balanced meal, you can pack the roasted potato salad alongside cheese cubes and a variety of colorful veggies. This not only adds crunch and flavor but also boosts the nutritional profile, ensuring that kids get a well-rounded meal. It’s a great way to introduce them to healthy eating without sacrificing taste.

Ingredients

• 2 cups roasted potatoes, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup bell peppers, chopped
• 1/2 cup cheese cubes (cheddar or mozzarella)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Spread diced potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden and crispy.
2. In a large bowl, combine roasted potatoes, cherry tomatoes, cucumber, bell peppers, cheese cubes, red onion, and parsley.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Italian seasoning, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss everything together until well coated.
5. Serve immediately or pack into lunchboxes for a delicious meal on the go.

Macros per serving: Calories:240 |Protein:8g |Carbs:28g |Fat:12g.

Low-Calorie Bbq Side: Serve Alongside Grilled Meats For A Nutritious Yet Satisfying Dish.

This roasted potato salad is a delightful addition to your summer BBQ spread. With tender, warm potatoes tossed in a light dressing, it provides a satisfying texture and flavor that pairs wonderfully with grilled meats. It’s simple to whip up, making it a go-to choice for potlucks or family gatherings.

The combination of roasted garlic and fresh herbs gives this salad a tasty twist, while keeping it under 250 calories per serving. Whether you’re looking to impress your guests or simply enjoy a nutritious dish, this roasted potato salad recipe fits the bill perfectly. It’s an ideal option for those searching for gluten-free dairy-free summer recipes!

Ingredients

• 3 cups baby potatoes, quartered
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons Italian dressing

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the quartered baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, or until golden and tender.
4. Once the potatoes are done, let them cool slightly before mixing in the cherry tomatoes, parsley, and Italian dressing.
5. Serve warm or at room temperature alongside your favorite grilled meats.

Macros per serving: Calories: 210, Protein: 3g, Fat: 7g, Carbs: 33g.