Herbed Roasted Potato Salad
A flavorful and easy-to-make potato salad featuring roasted baby potatoes and fresh herbs, perfect for any gathering.
Ingredients
Potatoes and Seasoning
- 900 g baby potatoes or Yukon Gold, halved Fresh baby potatoes preferred.
- 3 tbsp olive oil, divided Use high-quality olive oil for best flavor.
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste Season to your preference.
Fresh Herbs and Dressing
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill
- 1 tbsp fresh chives, sliced
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small shallot, very finely minced
- 1 tsp honey or maple syrup Substitute for a vegan option.
Instructions
Preparation
- Preheat the oven to 220°C (425°F).
- Toss the halved potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the potatoes cut-side down on a rimmed baking sheet without crowding.
Cooking
- Roast for 30 to 35 minutes, flipping once at the halfway point, until golden and crispy.
- Meanwhile, whisk together red wine vinegar, Dijon mustard, the remaining 1 tablespoon of olive oil, honey, and minced shallot in a small bowl. Season with salt and pepper.
- Once the potatoes are done, remove them from the oven and let them rest for 5 minutes.
Combining
- Transfer the potatoes to a mixing bowl, pour the dressing over, and fold gently to combine.
- Add all the fresh herbs and toss one last time. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, place on a baking sheet at 190°C (375°F) for 10 minutes.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 2g
Tried this recipe?Let us know how it was!