Roasted Potato Salad Recipe
This roasted potato salad is a flavorful twist on the classic version. Instead of boiling, the potatoes are roasted until crispy and golden, then tossed with a tangy dressing, fresh herbs, and crunchy vegetables. The result is a warm, hearty salad with rich textures and bright flavors, perfect for picnics, barbecues, or a satisfying side dish.
Ingredients
- For the Roasted Potatoes:
2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper - For the Salad:
1/2 cup red onion, finely chopped
1/2 cup celery, diced
1/4 cup fresh parsley, chopped
2 green onions, sliced - For the Dressing:
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper, to taste
Instructions
-
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, toss the halved potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
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Spread the potatoes in a single layer on the prepared baking sheet.
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Roast for 25–30 minutes, turning halfway through, until the potatoes are golden brown and crispy on the edges.
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While the potatoes roast, prepare the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl.
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Transfer the warm roasted potatoes to a large mixing bowl. Add red onion, celery, parsley, and green onions.
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Pour the dressing over the salad and gently toss until everything is evenly coated.
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Serve warm or chilled, adjusting seasoning if needed.
Find it online: https://juliataste.com/roasted-potato-salad-recipe/