Roasted Red New Potato Salad
Elevate your next side dish with this Roasted Red New Potato Salad—a warm and vibrant take on the classic potato salad. Featuring perfectly roasted red new potatoes that are crisp on the outside and fluffy on the inside, this recipe is tossed with a tangy Dijon mustard and red wine vinegar dressing, lightly sweetened with honey and infused with fresh garlic. Chopped parsley, dill, and scallions add a burst of freshness, making it a delightful balance of flavors and textures. Whether served warm, room temperature, or chilled, this easy-to-make, 50-minute recipe is perfect for picnics, barbecues, or as a weeknight side. Discover a healthier, more flavorful way to enjoy potato salad—no mayo required!
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Recipe Information
Ingredients
- 2 lbs red new potatoes
- 3 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 clove garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 3 whole scallions, thinly sliced
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and dry the red new potatoes. Cut them into bite-sized pieces, about 1-1.5 inches each.
Place the potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt and ground black pepper. Toss to evenly coat.
Spread the potatoes out in a single layer on the baking sheet. Roast in the preheated oven for 30-35 minutes, flipping halfway through, or until the potatoes are golden brown and tender when pierced with a fork.
While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together Dijon mustard, red wine vinegar, honey, minced garlic, and the remaining 1 tablespoon of olive oil until smooth and emulsified. Set aside.
Once the potatoes are done roasting, let them cool slightly for about 5-10 minutes.
In a large mixing bowl, combine the roasted potatoes with chopped parsley, dill, and scallions. Pour the dressing over the potatoes and gently toss to coat evenly.
Taste the salad and adjust seasoning with additional salt or pepper, if necessary.
Serve the potato salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4269 mg | 91% | |
*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.
