Description
This best roasted potato salad recipe is a delicious twist on a classic, featuring golden roasted potatoes, fresh herbs, and a tangy creamy dressing. Perfect for summer gatherings, this flavorful side dish is easy to make and sure to impress.
Ingredients
2 lbs baby potatoes, halved
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 cup red onion, finely chopped
1/4 cup celery, diced
2 tbsp fresh parsley, chopped
2 boiled eggs, chopped (optional)
Instructions
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Let roasted potatoes cool slightly.
In a large bowl, mix mayo, Dijon, vinegar, garlic powder, onion, celery, and parsley.
Add roasted potatoes and eggs (if using) to the bowl and toss to coat.
Chill for at least 30 minutes before serving.
Notes
You can add bacon bits or swap mayonnaise for Greek yogurt for a lighter version. Best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 320mg