Different Potato Salad
Elevate your potato salad game with this "Different Potato Salad" recipe, a delightful twist on the traditional favorite that’s sure to impress at any gathering. Featuring roasted baby potatoes tossed in a smoky blend of paprika, olive oil, and spices, this dish is far from ordinary. A tangy Dijon mustard and red wine vinegar dressing perfectly complements the crisp celery, sweet red onion, and fresh herbs like parsley and dill, while chopped hard-boiled eggs add richness and texture. This versatile side dish is chilled to let the flavors meld, making it a refreshing addition to summer barbecues, picnics, or casual weeknight dinners. Simple to prepare and packed with bold, smoky-sweet flavors, this potato salad is a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp honey
- 0.5 cup red onion
- 0.5 cup celery
- 2 tbsp fresh parsley
- 2 tbsp fresh dill
- 2 large hard-boiled eggs
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and halve the baby potatoes, pat them dry, and toss them in a large bowl with olive oil, smoked paprika, salt, and black pepper.
Spread the seasoned potatoes evenly on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and fork-tender. Let them cool slightly.
While the potatoes are roasting, prepare the dressing: in a small bowl, whisk together Dijon mustard, red wine vinegar, honey, and 1 tablespoon of olive oil. Set aside.
Chop the red onion, celery, parsley, and dill finely. Peel and chop the hard-boiled eggs into small pieces.
In a large mixing bowl, gently combine the roasted potatoes, chopped vegetables, herbs, and eggs.
Pour the dressing over the potato mixture and toss gently until everything is well coated.
Taste and adjust seasoning if needed. You can add more salt, black pepper, or a touch of honey for balance.
Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.
Serve cold or at room temperature as a flavorful side dish for barbecues, picnics, or weeknight dinners.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
