This flavorful Italian Roasted Potato Salad is quick and easy to make with fresh ingredients. Perfect as a main dish or served as a side, you are going to love this warm potato salad with no mayo.
Potatoes have always been a staple in our house.
My husband is a meat and potatoes guy. In fact, when we first met, meat and potatoes were pretty much all he ate. There might have been a small salad or scant portion of broccoli on his plate, too, but his palate wasn't very adventurous.
Luckily for me, things have changed over the last twenty years, and he now enjoys a variety of foods. This warm, roasted potato salad just might be part of the reason he's more open to having green stuff on his plate.
I also love the starchy comfort of warm potatoes like to roast potatoes with meat and other veggies. But I want lots of veggies on my plate, too. There is just something about salad and piles of green that satisfies me.
Enter the Pan Roasted Potato Salad with Arugula and Crispy Prosciutto. This Italian potato salad is served warm over a bed of fresh greens so both of us get a little of what we need and love.
Why You'll Love This Roasted Warm Potato Salad
- No Mayo Potato Salad – This potato salad is made without mayonnaise in the dressing so it is easy to serve if you are dining outside, making it perfect for a summer party.
- Pleasing Textures – The crispy but creamy potatoes go well with the fresh arugula, which has a bit of a spicy bite.
- Satiating – There are olives in the salad that give the recipe that extra salt and crispy prosciutto that add crunch. The pesto dressing adds extra zip and makes all the ingredients work together.
Ingredients in this Italian Roasted Potato Salad
- Yukon Gold Potatoes – Yukon Golds have a wonderful creamy texture. You could also use red potatoes.
- Olive oil – Use any light oil.
- Salted Butter – If you use unsalted butter, be sure to taste for seasoning.
- Fresh Garlic – Garlic is going to give these potatoes an inviting and satisfying flavor.
- Sea Salt and Black Pepper – It's important to season potatoes well.
- Prosciutto – If you can't find prosciutto, you can substitute deli ham or lean bacon but the salty meat is a key ingredient in this Italian potato salad.
- Pesto – Storebought or homemade pesto will add a lovely, herby flavor to the vinaigrette.
- Red Wine Vinegar – Red wine vinegar has a subtle sweetness that makes it perfect for use in salads. You could also use white wine vinegar or balsamic.
- Lemon – This will add brightness to the dressing.
- Baby Arugula – This slightly spicy green compliments the creaminess of the warm potatoes. If you can find arugula, you can substitute spinach, but the flavor will be milder.
- Kalamata Olives – Olives add a delicious briny flavor but feel free to leave them out.
- Parmesan Cheese – Can you have a salad without cheese?
I love how this salad is so fresh and, for a potato dish, it is so light.
The herby vinaigrette just takes this salad over the top so it can easily serve as a main dish. This no mayo potato salad is the perfect stand-alone summertime meal.
It also makes a tasty and simple side dish all year round.
This Warm Potato Salad Goes Great with These Recipes
- Pan Seared Scallops with Brown Butter Beer Sauce
- Brick Chicken Leg Quarters Recipe
- Cumin Rubbed Steak Kabobs with Mexican Street Corn Salad
- Caprese Chicken Cutlets
- Chipotle Chicken Thighs from Budget Delicious
More Delicious Side Dishes and Salads
If you like this Warm Potato Salad with No Mayo, please leave a 5-star rating.
Pan Roasted Potato & Arugula Salad with Pesto Vinaigrette & Crispy Prosciutto
- 4 medium to large size Yukon Gold Idaho potatoes washed
- 3 Tablespoons olive oil divided
- 1 Tablespoon salted butter
- 1 teaspoon crushed garlic
- ½ Teaspoon sea salt
- ¼ Teaspoon black pepper
- 3 ounces thin sliced prosciutto chopped
- ¼ cup jarred pesto or homemade
- 2 Tablespoons red wine vinegar
- juice from ½ a lemon
- 5 ounces baby arugula
- ¼ cup kalamata olives chopped
- ½ cup shredded parmesan cheese
- Slice potatoes in half the long way and cut into 1 inch slices. Place in a single layer in a large skillet. Cover with water and cook on high heat. When the water comes to a boil, reduce heat to low and cover. Cook for 15 minutes. Drain potatoes.
- Add 2 tablespoons olive oil (reserve 1 tablespoon oil for later) and butter to skillet. Turn heat to medium and add garlic and potatoes to pan. Sprinkle with salt and pepper. Turn gently and let cook for about 10 minutes or until potatoes turn golden brown. Turn potatoes and cook for another 5 minutes or until other sides brown. Remove from pan into a bowl.
- Keep heat at medium and add the remaining 1 tablespoon of olive oil. Add prosciutto to pan and cook for 5 to 7 minutes or until prosciutto is crispy.
- While potatoes and prosciutto cook, whisk together pesto, vinegar and lemon juice. Set aside.
- In a large bowl, toss together arugula, olives, and Parmesan cheese. Mix in half of the pesto dressing.
- In another bowl mix together the remaining dressing with the potatoes. Top the arugula salad with the potatoes and mix in the crispy prosciutto. Enjoy!
First Published June 2015 ; Last Updated June 2021