Roasted Red Potato Salad
Elevate your next gathering with this irresistible Roasted Red Potato Salad, a flavorful twist on the classic picnic favorite. Featuring perfectly roasted red potatoes seasoned with garlic powder and smoky paprika, every bite is loaded with rich, caramelized goodness. Tossed in a creamy dressing of Dijon mustard, mayonnaise, and a touch of honey for sweetness, this salad is balanced with the crisp crunch of diced celery and the sharp bite of red onion. Fresh parsley adds a burst of color and herbaceous finish, making this dish as visually appealing as it is delicious. Whether served warm or chilled, this versatile side dish pairs beautifully with grilled meats, barbecues, or as a hearty addition to any potluck spread. Relish in the perfect harmony of bold flavors, creamy textures, and wholesome ingredients!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 2 celery stalks (diced)
- 1 red onion (small, diced)
- 0.25 cup fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Wash the red potatoes thoroughly. Cut them into bite-sized pieces, about 1 to 1.5 inches wide.
In a large mixing bowl, toss the potatoes with 3 tablespoons of olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, and 0.5 teaspoon smoked paprika until evenly coated.
Spread the potatoes out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
While the potatoes roast, prepare the dressing. In a small bowl, whisk together 0.5 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey until smooth. Set aside.
Dice the celery stalks and red onion finely for added crunch and flavor. Chop the parsley for garnish.
Once the potatoes are done, let them cool for about 10 minutes so they are warm but not hot. This will help preserve the texture of the dressing.
In a large mixing bowl, combine the roasted potatoes, celery, red onion, and dressing. Toss gently to coat everything evenly.
Sprinkle the chopped parsley over the top and adjust seasoning with additional salt and pepper, if needed.
Serve immediately while slightly warm, or chill in the refrigerator for an hour if you prefer a cold potato salad. Enjoy!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 25.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5032 mg | 107% | |
*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.
