Roasted Potato Salad

Elevate your side dish game with this irresistible Roasted Potato Salad, a flavorful twist on the classic recipe that’s perfect for any occasion. Featuring golden, crispy baby potatoes roasted to perfection and tossed with a tangy, herb-infused dressing made with Dijon mustard, apple cider vinegar, and a hint of honey, this salad is a delightful interplay of textures and flavors. Thinly sliced red onion adds a refreshing crunch, while fresh parsley and dill provide a fragrant, garden-fresh finish. Whether served warm, chilled, or at room temperature, this easy-to-make potato salad pairs beautifully with grilled meats, barbecue dishes, or as a stand-alone star at potlucks and picnics. Ready in just 45 minutes, it’s a crowd-pleasing, versatile recipe that’s sure to become a go-to favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds baby potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 1 medium red onion
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 0.25 cups mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey

Directions

Step 1

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

Step 2

Wash and dry the baby potatoes. Halve them (or quarter them if they are larger) to ensure even roasting.

Step 3

Place the potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the salt, black pepper, and garlic powder. Toss to coat the potatoes evenly in the seasoning.

Step 4

Roast the potatoes in the preheated oven for 25-30 minutes, tossing halfway through, until they are golden brown and crispy on the edges. Remove from the oven and allow them to cool slightly.

Step 5

While the potatoes are roasting, thinly slice the red onion and soak it in cold water for 10 minutes to reduce its sharpness. Drain and pat dry with a paper towel.

Step 6

Prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, 1 tablespoon olive oil, and honey in a small bowl. Adjust seasoning with salt and pepper, if needed.

Step 7

In a large mixing bowl, combine the roasted potatoes, sliced red onion, fresh parsley, and fresh dill.

Step 8

Pour the dressing over the potato mixture and gently toss to coat. Be careful not to break the potatoes as you mix.

Step 9

Taste and adjust seasoning if necessary. Transfer the salad to a serving dish.

Step 10

Serve the roasted potato salad warm, at room temperature, or chilled, depending on your preference. Enjoy!

Nutrition Facts

Serving size	1212.3 grams (1212.3g)

Amount per serving	% Daily Value*
Calories	1607

Total Fat 88.50g	113%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 4.00g
Cholesterol 59mg	20%
Sodium 2908mg	126%
Total Carbohydrate 192.10g	70%
Dietary Fiber 15.20g	54%
Total Sugars 17.70g
Protein 20.70g	41%

Vitamin D 0IU	0%
Calcium 191mg	15%
Iron 9mg	47%
Potassium 4151mg	88%

*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: 48.3%

Protein: 5.0%

Carbs: 46.6%