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A colorful bowl of roasted potato salad topped with herbs and vegetables.

Roasted Potato Salad

A delightful dish that combines hearty roasted baby potatoes with fresh herbs and a creamy 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: 250
Ingredients Method Notes

Ingredients
  

Potatoes
  • 1.5 pounds baby potatoes Choose waxy baby potatoes for the best texture.
Oils & Spices
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
Veggies
  • 1/4 cup red onion, diced
  • 1/4 cup fresh parsley, chopped
Sauce
  • 1/4 cup mayonnaise Can substitute with a dairy-free alternative.
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Cut the baby potatoes in half and place them in a bowl.
  3. Toss the potatoes with olive oil, salt, pepper, and garlic powder until well coated.
  4. Spread the potatoes on a baking sheet in a single layer.
Cooking
  1. Roast for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
  2. In a large bowl, combine the roasted potatoes, red onion, and parsley.
  3. In a separate bowl, mix together mayonnaise, apple cider vinegar, and Dijon mustard.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Serve warm or allow to cool and refrigerate for later.

Notes

Adjust seasoning to taste; adding more garlic powder or fresh herbs can enhance the flavor. Store leftovers in an airtight container in the fridge for up to three days.