If you’re not a fan of traditional, mayo-heavy potato salad, this romesco potato salad is for you! Soft potatoes are tossed in an addicting homemade romesco sauce for an flavorful summer side dish.

Romesco Potato Salad - Daisybeet

Hot take: traditional potato salad doesn’t do it for me. I don’t love mayonnaise, and most potato salads I’ve tried lack flavor I crave.

If you’re in the same boat, you must try this romesco potato salad. Instead of mayo, you’ll coat the potatoes in an awesome homemade romesco sauce!

What is romesco sauce?

Romesco sauce originates from Catalonia, an autonomous region in northeastern Spain. Fishermen traditionally prepare the sauce to serve with fish.

Romesco sauce is full of nutritious ingredients. It’s typically made with roasted tomatoes, olive or sunflower oil, garlic, peppers, and almonds, pine nuts, or hazelnuts. Some recipes include vinegars, onion, and fresh herbs.

Romesco adds a ton of flavor and texture to foods, and it’s not just for fish! It’s quite versatile – use as a pasta sauce, on sandwiches, or on grilled vegetables.

Romesco Potato Salad - Daisybeet

What’s in romesco potato salad?

  • Baby red potatoes: I like smaller, new potatoes for potato salad, because they are the perfect size when you slice them in half. You can also use larger potatoes and chop them into smaller pieces. Red potatoes have a firmer texture when cooked, so they are better for this recipe than white potatoes.
  • Roasted red peppers: I used jarred roasted red peppers, but feel free to get fancy and use homemade.
  • Fire roasted tomatoes: Instead of regular canned tomatoes, fire roasted ones give the romesco sauce some smokiness and heat. If you cannot find a can of fire roasted tomatoes, add a little smoked paprika to the sauce.
  • Walnuts: Instead of traditional almonds or pine nuts, I used walnuts in my romesco, because that is what I had on hand. Feel free to sub in almonds, pine nuts, or hazelnuts for an equally delicious sauce.
  • Parsley: This adds bright and fresh flavor to the sauce.
  • Garlic
  • Extra virgin olive oil
  • Apple cider vinegar
  • Salt
  • Pepper

How to make romesco potato salad

  • Cut potatoes in half and boil them.
  • Blend romesco sauce ingredients in a food processor.
  • Let potatoes cool to room temperature, then toss them in romesco sauce and chopped parsley.

Notes about this recipe

  • Salt your potato boiling water. This adds additional flavor to the potatoes.
  • Choose your romesco sauce texture. I prefer a romesco sauce texture that is a little crunchy. If you prefer a smoother sauce, blend it in the food processor for a little longer.
  • Sub ingredients based on what you have on hand. Most of my sauce recipes are versatile and receptive to substitutions. In this sauce, you could sub almonds for walnuts, red wine vinegar/sherry vinegar for apple cider vinegar, or mint or cilantro for parsley! Get creative and try different versions.
  • Don’t rinse the potatoes after boiling. Rinsing potatoes after you boil them removes starch, which helps the sauce stick to the potatoes so they are evenly coated.
Romesco Potato Salad - Daisybeet

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Romesco Potato Salad (Vegan, Gluten Free)

If you’re not a fan of traditional, mayo-heavy potato salad, this romesco potato salad is for you! Soft potatoes are tossed in an addicting homemade romesco sauce for an flavorful summer side dish.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 4 1x
  • Category: side dish
Scale

Ingredients

  • 1 lb red new potatoes, halved
  • 1 cup roasted red peppers
  • 1/3 cup fire roasted tomatoes
  • 1/3 cup walnuts
  • 1/4 cup fresh parsley
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 clove garlic
  • Salt
  • Pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add potatoes, and boil for 10-13 minutes until fork tender.
  2. While potatoes cook, prepare the romesco sauce. Combine the remaining ingredients plus a generous shake of salt and pepper in a food processor. Process for 30 seconds or more until everything is blended, but still textural. Add more salt and pepper to taste.
  3. Drain the potatoes and let them cool to room temperature.
  4. Toss the potatoes in 1 cup of romesco sauce, additional chopped parsley, and salt and pepper to taste.

Notes

  • You will have about 6 oz leftover romesco sauce. Use it for sandwiches, pasta, or on vegetables.
  • Keeps well in the fridge for up to 3 days.

Keywords: romesco potato salad, vegan, gluten free

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Romesco Potato Salad - Daisybeet