Description
A comforting twist on a classic potato salad, featuring crispy roasted baby potatoes mixed with savory herbs and a creamy dressing.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon fresh herbs (parsley, dill, or chives)
- 1/2 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 1/3 cup mayonnaise (or Greek yogurt)
- Juice of 1 lemon
- 1 tablespoon capers (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the baby potatoes, then cut them in half or quarters for uniform pieces.
- Toss the potato pieces with olive oil, salt, pepper, and optional fresh herbs.
- Spread the seasoned potatoes on a large baking sheet in a single layer and roast for 30-35 minutes, flipping halfway through.
- While the potatoes are roasting, mix together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, and remaining fresh herbs in a small bowl to create the dressing.
- Once the potatoes are roasted and slightly cooled, combine them with diced red onion, cherry tomatoes, and capers in a large bowl.
- Add the creamy dressing and gently stir to combine all ingredients.
- Transfer to a serving dish and garnish with extra herbs if desired.
Notes
This salad can be made ahead of time by roasting potatoes and preparing the dressing separately. Combine just before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: potato salad, roasted potatoes, summer salad, side dish, vegetarian