Description
A warm and crispy twist on the classic potato salad, this version features golden roasted baby potatoes tossed in a creamy mustard dressing with fresh herbs and red onion. It’s crunchy, creamy, tangy, and full of texture.
Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, toss halved baby potatoes with olive oil, salt, and pepper.
- Place potatoes cut-side down on the baking sheet, giving space between each piece.
- Roast for 25 to 30 minutes, or until golden and crispy.
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Add sliced red onion, dill, and parsley to the dressing and mix.
- Let potatoes cool slightly, then toss gently with the dressing.
- Adjust seasoning if needed and serve warm or at room temperature.
Notes
- Roast potatoes cut-side down for maximum crisp.
- Let potatoes cool slightly before mixing to prevent soggy salad.
- Use fresh herbs for best flavor and vibrant color.
- Perfect side dish for BBQs, brunches, or as a hearty lunch.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 8mg
Keywords: crispy potato salad, roasted potato salad, creamy dill salad, vegetarian picnic side, warm potato salad