Roasted Red Potato Salad

Elevate your next gathering with this irresistible Roasted Red Potato Salad, a flavorful twist on the classic picnic favorite. Featuring perfectly roasted red potatoes seasoned with garlic powder and smoky paprika, every bite is loaded with rich, caramelized goodness. Tossed in a creamy dressing of Dijon mustard, mayonnaise, and a touch of honey for sweetness, this salad is balanced with the crisp crunch of diced celery and the sharp bite of red onion. Fresh parsley adds a burst of color and herbaceous finish, making this dish as visually appealing as it is delicious. Whether served warm or chilled, this versatile side dish pairs beautifully with grilled meats, barbecues, or as a hearty addition to any potluck spread. Relish in the perfect harmony of bold flavors, creamy textures, and wholesome ingredients!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds red potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.5 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 2 celery stalks (diced)
• 1 red onion (small, diced)
• 0.25 cup fresh parsley (chopped)

Directions

Step 1

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

Step 2

Wash the red potatoes thoroughly. Cut them into bite-sized pieces, about 1 to 1.5 inches wide.

Step 3

In a large mixing bowl, toss the potatoes with 3 tablespoons of olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, and 0.5 teaspoon smoked paprika until evenly coated.

Step 4

Spread the potatoes out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.

Step 5

While the potatoes roast, prepare the dressing. In a small bowl, whisk together 0.5 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey until smooth. Set aside.

Step 6

Dice the celery stalks and red onion finely for added crunch and flavor. Chop the parsley for garnish.

Step 7

Once the potatoes are done, let them cool for about 10 minutes so they are warm but not hot. This will help preserve the texture of the dressing.

Step 8

In a large mixing bowl, combine the roasted potatoes, celery, red onion, and dressing. Toss gently to coat everything evenly.

Step 9

Sprinkle the chopped parsley over the top and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve immediately while slightly warm, or chill in the refrigerator for an hour if you prefer a cold potato salad. Enjoy!

Nutrition Facts

Serving size	1459.4 grams (1459.4g)

Amount per serving	% Daily Value*
Calories	2092

Total Fat 136.70g	175%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 4.00g
Cholesterol 118mg	39%
Sodium 3574mg	155%
Total Carbohydrate 207.60g	75%
Dietary Fiber 24.90g	89%
Total Sugars 25.50g
Protein 23.00g	46%

Vitamin D 0IU	0%
Calcium 366mg	28%
Iron 13mg	69%
Potassium 5032mg	107%

*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: 57.2%

Protein: 4.3%

Carbs: 38.6%