Non Traditional Potato Salad

Elevate your potato salad game with this vibrant and flavorful Non-Traditional Potato Salad! Perfect as a side dish or a light main, this recipe combines roasted baby potatoes with a medley of fresh vegetables like red bell pepper, cherry tomatoes, and red onion for irresistibly bright flavors and textures. Tossed in a zesty lemon-Dijon mustard dressing with a touch of honey, and finished with crumbles of creamy feta cheese and a sprinkle of fresh parsley and chives, this salad delivers a fresh twist on the classic. Whether served warm, at room temperature, or chilled, this easy-to-make dish is a sure crowd-pleaser, ideal for picnics, potlucks, or a healthier weeknight side. Indulge in this modern take on potato salad that’s fresh, roasted, and bursting with Mediterranean-inspired goodness!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Baby potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Red bell pepper
• 0.5 medium Red onion
• 1 cup Cherry tomatoes
• 0.5 cup Feta cheese
• 0.25 cup Fresh parsley
• 0.25 cup Fresh chives
• 3 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 clove Garlic

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Wash and halve the baby potatoes (leave the skin on for texture).

Step 3

In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Step 4

Spread the potatoes evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until golden and soft when pierced with a fork.

Step 5

While the potatoes are roasting, dice the red bell pepper and thinly slice the red onion. Halve the cherry tomatoes.

Step 6

In a small bowl, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, finely minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Step 7

Finely chop the parsley and chives, and set them aside.

Step 8

When the potatoes are done roasting, let them cool slightly for about 10 minutes.

Step 9

In a large serving bowl, combine the roasted potatoes, bell pepper, red onion, cherry tomatoes, and feta cheese. Pour the dressing over the mixture and toss gently to combine.

Step 10

Sprinkle the chopped parsley and chives over the salad and give it one final toss.

Step 11

Serve warm, at room temperature, or chilled. Enjoy your non-traditional potato salad as a colorful and flavorful side dish!

Nutrition Facts

Serving size	1231.5 grams (1231.5g)

Amount per serving	% Daily Value*
Calories	1209

Total Fat 60.20g	77%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 4.40g
Cholesterol 67mg	22%
Sodium 3402mg	148%
Total Carbohydrate 144.60g	53%
Dietary Fiber 17.10g	61%
Total Sugars 15.10g
Protein 30.20g	60%

Vitamin D 12IU	60%
Calcium 583mg	45%
Iron 10mg	56%
Potassium 3924mg	83%

*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.

Source of Calories

Fat: 43.7%

Protein: 9.7%

Carbs: 46.6%