☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Summer Salad with Rosemary Potato Croutons

The potatoes are golden and crisp on the outside while being soft and tender on the inside, the perfect combination of flavors with the roasted garlic and herbs. The salad is full of fresh, crunchy elements and the honey mustard dressing adds a hint of sweetness and tanginess. The combination of textures and flavors creates a delicious and nutritious meal that is sure to please.
Leave a Review

Share this

Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 4
Potato Type: Reds
Cuisine: American
Prep Method: Roasted

Dish

Salad

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

The potatoes are golden and crisp on the outside while being soft and tender on the inside, the perfect combination of flavors with the roasted garlic and herbs. The salad is full of fresh, crunchy elements and the honey mustard dressing adds a hint of sweetness and tanginess. The combination of textures and flavors creates a delicious and nutritious meal that is sure to please.

Ingredients

+

Roasted Red Potatoes

  • ½ lb. (226 g) Red potatoes, diced
  • 1 tbsp (9 g) Garlic, chopped
  • 1 tbsp (2 g) Rosemary, chopped, dried/fresh
  • 1 tbsp (15 ml) Olive oil
  • ½ tsp (3 g) Salt
  • ¼ tsp (1 g) Black pepper, ground
+

Sauteed Yellow Squash

  • ½ cup (93 g) Yellow squash, diced
  • ½ tbsp (8 ml) Olive oil
  • ¼ tsp (2 g) Salt
+

Toppings

  • 3/4 lb. (340 g) Chicken, cooked, diced/shredded
  • ¼ cup (85 g) Roasted red peppers, jarred/canned, drained, diced
  • 1 tbsp (8 g) Almonds, chopped/sliced
  • 3/8 cup (88 ml) Honey mustard dressing

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 350°F (176°C).
  3. Using a large sharp knife, dice red potatoes, and place them in a large bowl. Add olive oil, garlic, rosemary, salt, and black pepper, then toss to fully coat potatoes. Place seasoned potatoes on a parchment paper lined baking tray and roast in preheated oven for 20 minutes or until light golden brown in color and crisp. Remove potatoes from the oven and let cool slightly.
  4. To make sauteed yellow squash, in a large frying pan or skillet, on medium-high heat, add olive oil, then diced yellow squash, salt, and black pepper, and sauté for 3-4 minutes. Place sauteed squash into a paper towel-lined bowl to absorb excess liquid.
  5. To assemble, on a large serving platter or plate, add arugula and top off with yellow squash, diced cooked chicken, roasted red peppers, chopped almonds, and roasted potatoes and serve honey mustard on the side or drizzle on top.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

260

Fat

8g

Sodium

890mg

Cholesterol

75mg

Vitamin C

19.75mg

Carbohydrates

20g

Fiber

2g

Protein

26g

Potassium

551mg

Sugar

6g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Salad Recipes You'll Enjoy

Warm Potato & Acorn Squash Salad Arugula Potato Salad Greek Style Potato Salad with Lemon, Mint, and Yogurt