Best Roasted Potato Salad Recipe
This Best Roasted Potato Salad recipe offers a delightful twist on the classic potato salad by roasting baby potatoes to golden perfection for intensified flavor and texture. Tossed with fresh herbs, crunchy celery, and a tangy, creamy dressing, it’s a versatile side dish perfect for picnics, barbecues, or family meals served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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
Salad Mix
- 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25 to 30 minutes until the potatoes are golden and crispy on the outside and tender inside.
- Cool Potatoes: Remove the roasted potatoes from the oven and allow them to cool slightly so they can be handled easily and won’t wilt the salad ingredients when mixed.
- Prepare Salad Base: In a large mixing bowl, combine the finely chopped red onion, diced celery, fresh parsley, and chopped dill. These fresh ingredients add crunch and flavor.
- Make Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder until smooth and well combined.
- Combine Salad: Add the warm roasted potatoes to the bowl with the vegetable mixture. Pour the dressing over the top and stir gently until everything is evenly coated with the dressing.
- Serve: You can serve the roasted potato salad warm immediately, or chill it in the refrigerator to enjoy cold, making it versatile for any meal.
Notes
- You can substitute baby potatoes with fingerling or Yukon gold potatoes if preferred.
- For a tangier dressing, add an extra tablespoon of apple cider vinegar or a squeeze of lemon juice.
- This salad can be made a day ahead; just store it in an airtight container in the refrigerator to let flavors meld.
- Adding chopped hard-boiled eggs or crispy bacon can enhance the salad for a non-vegetarian option.
- For a lighter version, swap mayonnaise with Greek yogurt or a vegan mayo alternative.
Keywords: roasted potato salad, baby potatoes, roasted potatoes, potato salad recipe, easy potato salad, summer side dish, picnic recipe
Find it online: https://thehungrymason.com/best-roasted-potato-salad-recipe/
