Let’s start with a quick word association. I’ll say two words and you tell me the first thing that pops into your head.
Ready…
POTATO SALAD.
What did you think of first?
I can’t actually hear your answer, so here’s mine: AUGUSTUS GLOOP.
I’m picturing the round, gloop-y boy from Charlie and the Chocolate Factory. It’s a silly association, but it explains my longtime aversion to classic potato salad: the pale, gelatinous texture and the heavy mayonnaise base have never appealed to me. In fact, you won’t find mayonnaise in any of the recipes on this site. My old roommate used to call mayo “the devil’s condiment,” and honestly, I get it.
But potato salad doesn’t have to be that tired, gloopy thing. If you step outside the boiled-potato-and-mayo box, there’s a whole world of vibrant, satisfying variations. That’s how this Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula was born.
I genuinely love this version. Warm roasted baby red potatoes get crisp edges and tender centers. While they roast, thin slices of pancetta are fried until crunchy, and sun-dried tomatoes are chopped and combined with garlic, Dijon, red wine vinegar and the oil from the tomato jar to make a bright, tomato-infused vinaigrette. Toss the warm potatoes with the dressing, pancetta, peppery arugula and shaved Parmesan, and you’ve got a potato salad that’s savory, tangy, textural and far more interesting than any mayo-bound plate.
The warmth of the potatoes helps them absorb the vinaigrette and lightly wilt the arugula, creating a pleasant contrast between peppery greens and sweet-tart sun-dried tomatoes. The pancetta supplies salty crunch while Parmesan adds nutty, savory depth. It’s simple, quick to assemble and works year-round—perfect for a summer barbecue, a cozy winter dinner, or a holiday spread.
This salad is especially tempting with a poached egg on top—runny yolk meets crispy potato makes for an irresistible combination. But it’s just as good served alongside grilled meats, roasted chicken, or simply as the main attraction with a big green salad on the side.
Below you’ll find the ingredient list and step-by-step instructions for this warm roasted potato salad. The method is straightforward, the result is vibrant, and the texture is anything but gloop-y.
Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula (Serves 4-6)
Ingredients:
2 pounds baby red potatoes
2½ tablespoons olive oil
Kosher salt and fresh ground pepper, to taste
1/3 pound thinly sliced pancetta
6–8 sun-dried tomatoes packed in olive oil, drained and chopped
1 clove garlic, minced
1½ teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon red wine vinegar
3½ tablespoons olive oil from the sun-dried tomato jar (or good olive oil)
2 cups loosely packed baby arugula
¼ cup shaved Parmesan cheese
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub the potatoes well. Quarter them so the pieces are about 1 inch; halve smaller potatoes and cut very large ones into eighths so sizes are consistent.
- Toss the potatoes with 2½ tablespoons olive oil, kosher salt and fresh ground pepper. Spread in a single layer on the prepared sheet and roast 30–35 minutes, stirring halfway, until browned and tender. Let cool 5–10 minutes.
- While the potatoes roast, cook the pancetta in a large skillet over medium-high heat until browned and crisp, about 3–5 minutes. Drain on paper towels and crumble into large pieces once cool.
- Whisk together the minced garlic, Dijon mustard, red wine vinegar and the sun-dried tomato oil until emulsified. Season the dressing with salt and pepper to taste.
- In a large bowl, combine the warm potatoes, crumbled pancetta, chopped sun-dried tomatoes and arugula. Drizzle with the dressing and toss gently to coat.
- Transfer to a serving dish, top with shaved Parmesan and serve immediately while warm.
This recipe is flexible: swap in different greens, use prosciutto instead of pancetta, or add a soft-poached egg for richness. It’s a fresh, flavorful take on potato salad that proves this classic can be reimagined without mayonnaise—crisp, bright, and utterly satisfying.
I’m honored to contribute this recipe as part of Food Network’s Summer Soirée. For more potato salad inspiration, look to other creative variations like baked potato salad, French-style with haricot verts, spicy jalapeño and vinegar versions, Greek potato salad, creamy mint-forward takes, and warm smashed roasted potato salads. Each offers a different texture, flavor profile, and way to enjoy potatoes beyond the usual mayo-based bowl.
Give this warm roasted potato salad a try—it’s an easy transformation of a classic into something modern, delicious, and memorable.