Roasted Potato Salad
Elevate your side dish game with this irresistible Roasted Potato Salad, a flavorful twist on the classic recipe that’s perfect for any occasion. Featuring golden, crispy baby potatoes roasted to perfection and tossed with a tangy, herb-infused dressing made with Dijon mustard, apple cider vinegar, and a hint of honey, this salad is a delightful interplay of textures and flavors. Thinly sliced red onion adds a refreshing crunch, while fresh parsley and dill provide a fragrant, garden-fresh finish. Whether served warm, chilled, or at room temperature, this easy-to-make potato salad pairs beautifully with grilled meats, barbecue dishes, or as a stand-alone star at potlucks and picnics. Ready in just 45 minutes, it’s a crowd-pleasing, versatile recipe that’s sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 medium red onion
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 0.25 cups mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and dry the baby potatoes. Halve them (or quarter them if they are larger) to ensure even roasting.
Place the potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the salt, black pepper, and garlic powder. Toss to coat the potatoes evenly in the seasoning.
Roast the potatoes in the preheated oven for 25-30 minutes, tossing halfway through, until they are golden brown and crispy on the edges. Remove from the oven and allow them to cool slightly.
While the potatoes are roasting, thinly slice the red onion and soak it in cold water for 10 minutes to reduce its sharpness. Drain and pat dry with a paper towel.
Prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, 1 tablespoon olive oil, and honey in a small bowl. Adjust seasoning with salt and pepper, if needed.
In a large mixing bowl, combine the roasted potatoes, sliced red onion, fresh parsley, and fresh dill.
Pour the dressing over the potato mixture and gently toss to coat. Be careful not to break the potatoes as you mix.
Taste and adjust seasoning if necessary. Transfer the salad to a serving dish.
Serve the roasted potato salad warm, at room temperature, or chilled, depending on your preference. Enjoy!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4151 mg | 88% | |
*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.
