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Roasted Potato & Spinach Salad

Roasted Potato & Spinach Salad! No mayo here, just a bright and tangy vinaigrette that makes this simple potato salad equally scrumptious. Served warm or at room temperature, it’s a versatile, crowd-pleasing side dish you’ll make again and again.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep


  • 2 tablespoons olive oil
  • 1 pound 8 oz. {24 oz.} bag baby red potatoes scrubbed and sliced ¼ in thick
  • ½ teaspoon dried rosemary
  • ½ teaspoon onion powder
  • Salt to taste
  • 1 cup fresh baby spinach roughly chopped

For Vinaigrette

  • ¼ cup olive oil
  • 1 teaspoon dijon mustard
  • 2 teaspoons apple cider vinegar or white whine vinegar
  • 1 clove garlic grated or minced


  • Preheat the oven to 400 degrees. Line a large baking pan with foil. Rub with about 1 tablespoon olive oil.
  • Place sliced potatoes onto oiled baking sheet and drizzled with remaining tablespoon of oil, making sure to coat all slices.
  • Sprinkle with rosemary, onion powder and salt. Bake for about 12-15 minutes, then toss and continue to bake for another 10-12 minutes or until the potatoes begin to turn golden brown and are fork-tender.
  • Meanwhile, in a large bowl, whisk together olive oil, dijon mustard, apple cider vinegar and garlic until combined.
  • When the potatoes are done baking, remove them from the oven and add them to the bowl with the vinaigrette along with the chopped spinach. Toss gently to coat all the potatoes. Serve warm or at room temperature.