Best Roasted Potato Salad Recipe
This Best Roasted Potato Salad Recipe combines tender, golden roasted baby potatoes with a refreshing mix of red onion, celery, fresh herbs, and a tangy, creamy dressing. Perfectly roasted to achieve a crispy exterior and soft interior, this salad is a delicious, hearty side dish ideal for picnics, barbecues, or as a satisfying accompaniment to your favorite meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Vegetables and Herbs
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Dressing
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare it for roasting the potatoes, ensuring they cook evenly and develop a golden, crispy skin.
- Prepare and roast potatoes: Toss the halved baby potatoes in olive oil, and season with salt and pepper to taste. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, until they are golden brown and crispy on the outside.
- Cool roasted potatoes: Remove the potatoes from the oven and let them cool slightly. This step ensures the potatoes are warm but not too hot, perfect for combining with the other ingredients and dressing.
- Combine vegetables and herbs: In a large bowl, mix together the finely chopped red onion, diced celery, fresh parsley, and fresh dill. These fresh ingredients add crunch and bright flavor to the salad.
- Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder until smooth. This creamy, tangy dressing will coat the salad and enhance the flavors.
- Mix salad components: Add the warm roasted potatoes to the bowl with the vegetable and herb mix. Pour the dressing over the top and gently stir everything together until all the ingredients are evenly coated.
- Serve: Serve the roasted potato salad either warm or chilled, depending on your preference. It makes a perfect side dish at any meal or gathering.
Notes
- You can substitute baby potatoes with fingerling or new potatoes if preferred.
- For a lighter version, swap mayonnaise with Greek yogurt.
- Fresh herbs like parsley and dill brighten the salad; feel free to adjust quantities to taste.
- Add chopped hard-boiled eggs or crispy bacon bits for extra protein and flavor.
- Make ahead: Prepare the salad up to 24 hours in advance and refrigerate to let flavors meld.
Keywords: roasted potato salad, baby potatoes recipe, potato salad with herbs, easy potato side dish, potato salad with mayonnaise, roasted potatoes
Find it online: https://www.sanacooks.com/best-roasted-potato-salad-recipe/
