Non Traditional Potato Salad
Elevate your potato salad game with this vibrant and flavorful Non-Traditional Potato Salad! Perfect as a side dish or a light main, this recipe combines roasted baby potatoes with a medley of fresh vegetables like red bell pepper, cherry tomatoes, and red onion for irresistibly bright flavors and textures. Tossed in a zesty lemon-Dijon mustard dressing with a touch of honey, and finished with crumbles of creamy feta cheese and a sprinkle of fresh parsley and chives, this salad delivers a fresh twist on the classic. Whether served warm, at room temperature, or chilled, this easy-to-make dish is a sure crowd-pleaser, ideal for picnics, potlucks, or a healthier weeknight side. Indulge in this modern take on potato salad that’s fresh, roasted, and bursting with Mediterranean-inspired goodness!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper
- 0.5 medium Red onion
- 1 cup Cherry tomatoes
- 0.5 cup Feta cheese
- 0.25 cup Fresh parsley
- 0.25 cup Fresh chives
- 3 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Wash and halve the baby potatoes (leave the skin on for texture).
In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Spread the potatoes evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until golden and soft when pierced with a fork.
While the potatoes are roasting, dice the red bell pepper and thinly slice the red onion. Halve the cherry tomatoes.
In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, finely minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Finely chop the parsley and chives, and set them aside.
When the potatoes are done roasting, let them cool slightly for about 10 minutes.
In a large serving bowl, combine the roasted potatoes, bell pepper, red onion, cherry tomatoes, and feta cheese. Pour the dressing over the mixture and toss gently to combine.
Sprinkle the chopped parsley and chives over the salad and give it one final toss.
Serve warm, at room temperature, or chilled. Enjoy your non-traditional potato salad as a colorful and flavorful side dish!
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 583 mg | 45% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3924 mg | 83% | |
*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.
