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Best Roasted Potato Salad

A delightful twist on classic potato salad featuring crispy roasted potatoes, fresh herbs, and a tangy dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds baby potatoes, halved Yukon gold or red baby potatoes work best.
  • 1 tablespoon olive oil For roasting the potatoes.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1/4 cup fresh parsley, chopped Chop finely before adding.
  • 1/4 cup green onions, sliced For garnish and flavor.
For the dressing
  • 1 tablespoon Dijon mustard Adds tanginess to the dressing.
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice Fresh lemon juice is recommended.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Mix well until all the potatoes are evenly coated.
Roasting
  1. Spread the potatoes evenly on a baking sheet and roast them in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping them halfway through.
Making the Dressing
  1. While the potatoes are roasting, whisk together the Dijon mustard, red wine vinegar, and lemon juice in a small bowl.
Combining
  1. Once the potatoes are done, let them cool for a few minutes before placing them in a large serving bowl. Add the chopped parsley and green onions, and drizzle the dressing over the top. Toss well to combine.
Serving
  1. Enjoy the salad warm or at room temperature. Garnish with extra herbs or feta cheese if desired.

Notes

To make ahead, prepare the salad a few hours in advance for flavors to meld. Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave with caution to avoid mushiness.