Roasted Potato Salad
A hearty twist on classic potato salad, made with crispy roasted potatoes, fresh herbs, and a tangy, creamy dressing — perfect for picnics, potlucks, or summer barbecues.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby red or Yukon gold potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh dill (optional)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping once, until golden brown and crispy. Let cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and fresh herbs.
- Add the roasted potatoes and gently toss to coat. Stir in chopped eggs if using.
- Season with additional salt and pepper to taste. Chill for at least 30 minutes before serving for best flavor.
Notes
- Roasting the potatoes adds extra flavor and keeps them crisp-tender.
- Customize with other fresh herbs like chives or basil.
- Best served slightly chilled or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://ukfinda.com/roasted-potato-salad/