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Delicious roasted potato salad served in a bowl with fresh herbs

Roasted Potato Salad

A delightful blend of crispy, tender roasted potatoes dressed in a tangy vinaigrette, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the roasted potatoes
  • 2 lbs baby potatoes or Yukon Gold, halved
  • 3 tbsp olive oil, for roasting
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
For the dressing
  • 2 tbsp whole grain or Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tbsp honey or maple syrup
  • 1/4 cup olive oil, for dressing
  • 1/4 tsp salt, for dressing
Additional toppings
  • 1/3 cup thinly sliced red onion
  • 2 tbsp capers, optional
  • 3 tbsp chopped fresh parsley
  • 1 tbsp fresh dill, optional

Method
 

Preparation
  1. Toss the halved potatoes with olive oil and seasonings (salt, pepper, smoked paprika, and garlic powder).
  2. Roast the potatoes cut side down in the oven at 425°F until crispy and golden, about 30 minutes.
  3. While they roast, whisk together the mustard vinaigrette with the vinegar, honey (or maple syrup), and extra olive oil.
  4. Soak the red onion in cold water for about 10 minutes, then drain it.
Assembly
  1. Once the potatoes are out of the oven, dress them immediately! Toss in the onion, capers, and herbs.
  2. Serve warm or at room temperature, and enjoy every bite!

Notes

Timing: Roasting time can vary based on your oven, so keep an eye on those potatoes! For extra creaminess, toss in a dollop of Greek yogurt after roasting.