Roasted Potato Salad
A rustic and flavorful twist on classic potato salad, featuring tender roasted potatoes, crisp vegetables, and a tangy herb dressing. Perfect for picnics, barbecues, or as a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby red or Yukon gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh dill (optional)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender. Let cool.
- In a large bowl, combine roasted potatoes, red onion, celery, dill, parsley, and hard-boiled eggs (if using).
- In a small bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey, garlic, salt, and pepper.
- Pour dressing over the potato mixture and gently toss to coat. Adjust seasoning if needed.
- Chill for at least 1 hour before serving to allow flavors to meld.
Notes
- For a vegan version, use vegan mayonnaise and omit the eggs.
- Add crispy bacon or chopped pickles for extra flavor and texture.
- This salad can be made a day ahead; store covered in the refrigerator.
- Serve cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Find it online: https://us.recipesfood.org/roasted-potato-salad-recipe/
