ROASTED POTATO SALAD
This Roasted Potato Salad is crispy on the outside, tender inside, with a tangy dressing and fresh herbs. Perfect for picnics, BBQs, or as a side dish.
Ingredients
For Roasted Potato Salad:
- 2 lbs baby potatoes halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 2 tablespoons fresh parsley chopped
- 1 small red onion finely diced
Instructions
Prepare Potatoes:
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, and pepper.
Roast Potatoes:
- Spread potatoes on a baking sheet and roast 25–30 minutes until golden and tender.
Prepare Dressing:
- In a bowl, whisk together mayonnaise, Dijon mustard, and lemon juice.
Assemble Salad:
- Once potatoes are cool, combine with dressing, parsley, and red onion. Toss gently to coat.
Serve:
- Serve immediately or chill for 30 minutes before serving for extra flavor.
Notes
- Make Ahead: Potatoes can be roasted a day in advance; toss with dressing before serving.
- Variations: Add bacon bits, feta, or cherry tomatoes for extra flavor.
- Serving Suggestions: Serve as a side for BBQs, lunch, or picnic meals.
- Storage Tips: Store in airtight container in refrigerator up to 2 days. Do not freeze.