Roasted New Potato Salad
Transform your side dish game with this vibrant and flavorful Roasted New Potato Salad, a warm and hearty twist on the classic potato salad. Perfectly golden and crispy new potatoes are roasted to perfection, then tossed in a tangy homemade vinaigrette featuring Dijon mustard, apple cider vinegar, and just a hint of sweetness from honey. Fresh parsley, dill, and green onions lend a burst of freshness, while the tender shallot adds a subtle bite. This easy-to-make recipe is an ideal addition to summer barbecues, picnic spreads, or weeknight dinners, offering a delightful balance of textures and flavors. Best served warm or at room temperature, this potato salad is as versatile as it is delicious. Keywords: roasted potato salad, warm potato salad, new potato recipes, easy side dishes, tangy vinaigrette.
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Recipe Information
Ingredients
- 1.5 pounds New potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Shallot (finely diced)
- 2 teaspoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 2 Green onions (sliced)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
Wash the new potatoes thoroughly, then cut them in half or quarters depending on their size to ensure even roasting.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside but tender on the inside.
While the potatoes are roasting, prepare the vinaigrette. In a small mixing bowl, whisk together the finely diced shallot, Dijon mustard, apple cider vinegar, honey, and the remaining 1 tablespoon of olive oil until emulsified and smooth.
Once the potatoes are done roasting, remove them from the oven and let them cool for 5-10 minutes until they're warm but not too hot to handle.
Transfer the roasted potatoes to a large serving bowl. Add the chopped parsley, dill, sliced green onions, and vinaigrette. Toss gently to combine, ensuring each potato is coated in the dressing.
Taste and adjust seasoning if necessary. You may add a pinch more salt or pepper, or a splash of vinegar if you prefer a tangier flavor.
Serve the roasted new potato salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.1 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3064 mg | 65% | |
*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.
