Roasted Creamy Potato and Onion Salad
Elevate your side dish game with this irresistible Roasted Creamy Potato and Onion Salad—an indulgent twist on the classic potato salad! Featuring crispy, golden-brown baby potatoes and caramelized onions roasted to perfection, this dish is tossed in a luscious dressing made with creamy mayonnaise, tangy sour cream, Dijon mustard, and a splash of apple cider vinegar. Fresh parsley and chives add a vibrant, herbaceous finish, making each bite both rich and refreshing. Whether served warm for a cozy dinner or chilled for a summer gathering, this easy-to-make salad boasts bold flavors and textures that will steal the spotlight at any meal. Perfect for potlucks, family dinners, or BBQs, it’s a hearty crowd-pleaser packed with roasted goodness and creamy satisfaction.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 1 large yellow onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and halve the baby potatoes. Peel the onion and cut it into thick slices.
In a large bowl, toss the potatoes and onion slices with olive oil, salt, black pepper, and garlic powder. Make sure everything is evenly coated.
Spread the potatoes and onions in a single layer on the prepared baking sheet.
Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy, and the onions are caramelized. Stir once halfway through cooking.
While the vegetables are roasting, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Set aside.
Finely chop the parsley and chives and add them to the dressing. Stir to combine.
Once the potatoes and onions are done roasting, let them cool for 5 minutes, then transfer them to a large mixing bowl.
Pour the creamy dressing over the warm vegetables and gently toss to coat everything evenly.
Serve the roasted creamy potato and onion salad warm, or chill for 30 minutes in the refrigerator if you prefer it cold.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 813 mg | 17% | |
*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.
