Roasted Herb Potato Salad

Welcome to potato salad season! Elevate your culinary experience with this Zesty Roasted Herb Potato Salad, featuring crispy-edged, tender-centered potatoes. Tossed in a tangy, zingy garlic dill sauce, this vibrant salad bursts with fresh flavors and is perfect for any occasion.

Ingredients

—Potato Ingredients—
🥔 2 pounds baby potatoes
🫒 1/3 cup olive oil
🧄 1 teaspoon garlic powder
🍋 1 tablespoon lemon pepper
🌶️ 1 teaspoon paprika
🧂 1/4 teaspoon salt
⚫ 1/4 teaspoon black pepper

—Vegetables—
🧅 1/2 red onion
🥒 3 stalks of celery
🌿 1 bunch of dill
🌿 1/2 bunch of parsley

—Dressing Ingredients—
🥚 1/2 cup mayonnaise
🥛 1/2 cup sour cream
🍯 1 tablespoon stone-ground mustard
🥒 2 tablespoons dill relish
🍚 1 tablespoon rice vinegar (white, apple, or red vinegar)
🧂 1/8 teaspoon salt or to taste
⚫ 1/8 teaspoon black pepper
🧄 1 clove garlic, minced

Instructions

1- Preheat the oven:

Preheat your oven to 400°F (200°C).

2- Prepare the potatoes:

Wash and cut the baby potatoes in half.
Place them in a large bowl and season with olive oil, garlic powder, lemon pepper, paprika, salt, and black pepper.

3- Coating and transfer:

Toss well to ensure all potatoes are evenly coated with the seasonings.
Transfer them onto a baking sheet lined with parchment paper.

4- Bake the potatoes:

Bake the potatoes for 45 to 50 minutes, turning them once halfway through, until they are beautifully crispy.

5- Prepare vegetables and dressing:

While the potatoes roast, slice and chop the red onion, celery, dill, and parsley into bite-sized pieces.
In a large bowl, combine mayonnaise, sour cream, stone-ground mustard, dill relish, rice vinegar, salt, pepper, and minced garlic to create the dressing.

6- Cool the potatoes:

Once the potatoes are done roasting, allow them to cool for at least 15 minutes.

7- Assemble the salad:

Add the cooled potatoes, chopped vegetables, and herbs to the bowl with the dressing.
Toss until everything is well combined and coated with the tantalizing dressing.

8- Serve the salad:

Serve immediately, or refrigerate for a few hours to enjoy the salad chilled. Enjoy!

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 65-70 minutes
Servings: 6-8 people
Calories per serving: Approximately 280
Proteins per serving: 3g
Fats per serving: 18g
Carbohydrates per serving: 27g
Equipment: Oven, baking sheet, parchment paper, large bowl, knife, cutting board

Cooking Tips:

Ensure the potatoes are spread out evenly on the baking sheet for even roasting.
For an extra tangy kick, add more vinegar or mustard to the dressing as desired.
Chilling the salad for a few hours enhances the flavor profile, making it even more delicious.

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Zesty Roasted Herb Potato Salad