Rosemary Roasted Potato Salad
Elevate your traditional potato salad with this Rosemary Roasted Potato Salad, a vibrant, herbaceous twist on a timeless classic. Tender baby potatoes are roasted to golden perfection with olive oil, fresh rosemary, and garlic, creating a savory, crispy base packed with flavor. Tossed with tangy Dijon mustard, creamy mayonnaise, and a splash of apple cider vinegar, the dressing adds just the right balance of zest and creaminess. Thinly sliced red onions and a sprinkle of fresh parsley complete this dish, making it as visually appealing as it is delicious. Perfect for potlucks, barbecues, or weeknight dinners, this warm, rustic potato salad will become your new go-to side dish for any occasion. Try it today and savor the irresistible fusion of roasted goodness and bright, fresh flavors!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Fresh rosemary, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red onion, thinly sliced
- 2 tablespoons Fresh parsley, finely chopped
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the baby potatoes. Cut them into halves or quarters, depending on their size, making sure all pieces are roughly the same size.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, chopped rosemary, minced garlic, salt, and black pepper until evenly coated.
Spread the potatoes evenly onto a baking sheet lined with parchment paper or foil.
Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy, tossing halfway through for even browning.
While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and the remaining 1 tablespoon of olive oil. Mix until smooth and creamy.
In a large mixing bowl, combine the roasted potatoes, sliced red onion, and parsley. Drizzle the dressing over the warm potatoes and gently toss to coat evenly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the potato salad warm or at room temperature. For best results, garnish with extra parsley or a sprinkle of fresh rosemary for added flavor.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 11.0 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4094 mg | 87% | |
*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.
