Roasted New Potato Salad

Transform your side dish game with this vibrant and flavorful Roasted New Potato Salad, a warm and hearty twist on the classic potato salad. Perfectly golden and crispy new potatoes are roasted to perfection, then tossed in a tangy homemade vinaigrette featuring Dijon mustard, apple cider vinegar, and just a hint of sweetness from honey. Fresh parsley, dill, and green onions lend a burst of freshness, while the tender shallot adds a subtle bite. This easy-to-make recipe is an ideal addition to summer barbecues, picnic spreads, or weeknight dinners, offering a delightful balance of textures and flavors. Best served warm or at room temperature, this potato salad is as versatile as it is delicious. Keywords: roasted potato salad, warm potato salad, new potato recipes, easy side dishes, tangy vinaigrette.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds New potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Shallot (finely diced)
• 2 teaspoons Dijon mustard
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Honey
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Fresh dill (chopped)
• 2 Green onions (sliced)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

Step 2

Wash the new potatoes thoroughly, then cut them in half or quarters depending on their size to ensure even roasting.

Step 3

In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

Step 4

Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside but tender on the inside.

Step 5

While the potatoes are roasting, prepare the vinaigrette. In a small mixing bowl, whisk together the finely diced shallot, Dijon mustard, apple cider vinegar, honey, and the remaining 1 tablespoon of olive oil until emulsified and smooth.

Step 6

Once the potatoes are done roasting, remove them from the oven and let them cool for 5-10 minutes until they're warm but not too hot to handle.

Step 7

Transfer the roasted potatoes to a large serving bowl. Add the chopped parsley, dill, sliced green onions, and vinaigrette. Toss gently to combine, ensuring each potato is coated in the dressing.

Step 8

Taste and adjust seasoning if necessary. You may add a pinch more salt or pepper, or a splash of vinegar if you prefer a tangier flavor.

Step 9

Serve the roasted new potato salad warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	825.1 grams (825.1g)

Amount per serving	% Daily Value*
Calories	954

Total Fat 44.20g	57%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2640mg	115%
Total Carbohydrate 130.70g	48%
Dietary Fiber 10.70g	38%
Total Sugars 12.10g
Protein 15.00g	30%

Vitamin D 0IU	0%
Calcium 143mg	11%
Iron 7mg	38%
Potassium 3064mg	65%

*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: 40.6%

Protein: 6.1%

Carbs: 53.3%