If you’re looking for a dish that brings together crispy, tender potatoes and fresh, vibrant herbs in a perfectly balanced dressing, then you are absolutely going to love the Herbed Roasted Potato Salad: An Incredible Ultimate Recipe to Celebrate Recipe. This recipe takes the humble potato salad to a whole new level by roasting instead of boiling, which adds a beautiful golden crispness and deep flavor. Tossed in a tangy, mustard-packed dressing and finished with a bouquet of fresh parsley, dill, and chives, this salad is bursting with texture, flavor, and a delightful freshness that feels celebratory in every bite.
Ingredients You’ll Need
The magic of this Herbed Roasted Potato Salad lies in its simple yet essential ingredients, each carefully chosen to build layers of flavor, texture, and color. Fresh herbs add brightness, mustard and vinegar bring zesty sharpness, and roasted potatoes offer a wonderful crispy-soft contrast that makes every bite exciting.
- 2 pounds baby potatoes (halved): The star of the dish, providing a creamy interior and crisp edges after roasting.
- 2 tablespoons olive oil: Helps the potatoes roast to a golden, crispy perfection.
- 1 teaspoon salt: Essential for enhancing the natural flavors of the potatoes.
- ½ teaspoon black pepper: Adds a gentle spicy kick balancing the salad’s brightness.
- ½ teaspoon garlic powder: Offers subtle savory depth without overpowering the herbs.
- ¼ cup chopped fresh parsley: Brings fresh, peppery notes and a lovely green pop of color.
- 2 tablespoons chopped fresh dill: Adds a fragrant, slightly tangy herbal flair.
- 2 tablespoons chopped chives: Provides a mild onion flavor that complements the dressing perfectly.
- 2 tablespoons whole grain mustard: Contributes texture and a bold, tangy taste.
- 1 tablespoon Dijon mustard: Enhances creaminess and sharpness in the dressing.
- 2 tablespoons apple cider vinegar: Injects bright acidity to balance the richness of olive oil and mustards.
- ¼ cup extra virgin olive oil: Creates a luscious, velvety dressing that coats the potatoes beautifully.
- 1 small shallot (minced): Adds a delicate savory crunch and subtle sweetness.
- Salt and pepper to taste: Final seasoning to make sure every flavor shines.
How to Make Herbed Roasted Potato Salad: An Incredible Ultimate Recipe to Celebrate Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F and prepping the baby potatoes by halving them for that perfect bite size. Toss the potatoes with olive oil, salt, black pepper, and garlic powder to ensure every piece is generously coated. Spread them out in a single layer on a baking sheet so they roast evenly. As they cook for 25 to 30 minutes, make sure to flip them halfway through so each side gets that gorgeous crispy, golden edge. This roasting step transforms the potatoes, giving a beautifully textured base for the salad.
Step 2: Prepare the Dressing
While the potatoes are roasting, it’s time to whisk together your dressing. In a small bowl, combine the whole grain mustard, Dijon mustard, apple cider vinegar, extra virgin olive oil, minced shallot, and a pinch of salt and pepper. This mixture is the secret to that incredible tangy, savory punch that will soak right into the warm potatoes, tying all the flavors together.
Step 3: Toss Potatoes with Dressing and Herbs
Once the potatoes are out of the oven, let them cool just slightly — warm enough to absorb the dressing, but not so hot that the herbs wilt. Transfer them to a large bowl and pour the dressing over, tossing gently to coat every piece. Finally, fold in the fresh parsley, dill, and chives gently to keep their texture and bright flavors intact. This delicate step ensures each bite bursts with herbaceous freshness paired with the mustardy dressing and roasted goodness.
How to Serve Herbed Roasted Potato Salad: An Incredible Ultimate Recipe to Celebrate Recipe
Garnishes
Sprinkle a little extra fresh herbs on top right before serving for a beautiful pop of green and flavor. If you want to add a touch of richness, consider crumbling some feta cheese or tossing in chopped hard-boiled eggs as a garnish. Both add creaminess and texture to elevate the dish.
Side Dishes
This Herbed Roasted Potato Salad pairs perfectly with grilled meats like chicken, steak, or sausages, bringing a fresh, tangy counterpoint to smoky flavors. It also shines as a vegetarian main when served alongside a crisp green salad or a platter of roasted vegetables, making it wonderfully versatile for all types of meals and celebrations.
Creative Ways to Present
Serve the salad in a rustic wooden bowl for an inviting, casual vibe, or get fancy by plating it individually on salad plates topped with microgreens. For picnics or potlucks, it travels well in airtight containers and can even be spooned into small mason jars for charming, portable portions.
Make Ahead and Storage
Storing Leftovers
You’re going to love how well this salad holds up in the fridge. Store any leftovers in an airtight container for up to 3 days. The potatoes continue to soak up the dressing as they rest, which means the flavors only deepen over time — just give it a gentle toss before serving again.
Freezing
Because of the fresh herbs and texture of the potatoes, freezing this salad is not recommended. The potatoes can become mushy and the herbs lose their bright flavor after thawing, so it’s best enjoyed fresh or refrigerated.
Reheating
If you prefer your Herbed Roasted Potato Salad warm, gently reheat leftovers in a microwave or a skillet over low heat, stirring occasionally. Be sure not to overheat so the fresh herbs don’t lose their vibrancy. Serving it at room temperature is also fantastic and keeps those flavors fresh and lively.
FAQs
Can I use different types of potatoes for this salad?
Absolutely! While baby potatoes are ideal for their size and texture, you can use Yukon Gold or red potatoes as well. Just adjust the roasting time as needed to ensure they become tender and crispy.
Is this salad suitable for vegans?
Yes! This Herbed Roasted Potato Salad is vegan-friendly since it uses no animal products. Just make sure any optional additions, like feta, are omitted or replaced with vegan alternatives.
How long does it take to prepare this salad?
From start to finish, the salad takes about 40 minutes, including prep and roasting time, making it a perfect dish when you want something impressive yet not time-consuming.
Can I make this salad ahead of time for a party?
Definitely. It’s a great make-ahead dish because letting it sit allows the flavors to meld beautifully. Just store it refrigerated and bring it to room temperature or warm it slightly before serving.
What if I don’t have fresh herbs on hand?
Fresh herbs really make this recipe shine, but if you only have dried, use them sparingly as dried are more concentrated. Start with about a teaspoon each and adjust to taste, but the flavor will be more muted than with fresh herbs.
Final Thoughts
There’s something truly special about this Herbed Roasted Potato Salad: An Incredible Ultimate Recipe to Celebrate Recipe that transforms any meal into an occasion worth cherishing. The combination of crispy roasted potatoes, zesty mustard dressing, and fresh garden herbs creates a salad bursting with flavor, texture, and color, perfect for sharing with friends and family. I can’t encourage you enough to try it soon — your taste buds will thank you and your guests will be asking for the recipe over and over again.
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Herbed Roasted Potato Salad: An Incredible Ultimate Recipe to Celebrate Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
- Diet: Vegetarian, Gluten Free
Description
This Herbed Roasted Potato Salad is a flavorful and healthy side dish featuring crispy roasted baby potatoes tossed in a zesty mustard dressing and fresh herbs. Perfect for picnics, potlucks, or alongside grilled meats, this mayo-free salad offers a delightful twist on classic potato salad with a Mediterranean-American flair.
Ingredients
Potatoes
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Dressing
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 small shallot, minced
- Salt and pepper to taste
Herbs
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it is ready for roasting the potatoes evenly and developing a crispy exterior.
- Toss Potatoes: In a large bowl, combine the halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Toss until the potatoes are fully coated.
- Roast Potatoes: Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, flipping the potatoes halfway through cooking to promote even browning. Roast until the potatoes are golden and crispy on the edges.
- Make Dressing: While the potatoes roast, whisk together 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, ¼ cup extra virgin olive oil, the minced shallot, and a pinch of salt and pepper in a small bowl to create a vibrant, tangy dressing.
- Combine Potatoes and Dressing: Once the potatoes are done, let them cool slightly. Transfer them into a large bowl and toss them with the dressing while they are still warm to allow the flavors to meld perfectly.
- Add Fresh Herbs: Gently fold in the chopped parsley, dill, and chives to brighten the salad and add fresh herbal notes.
- Serve: Serve the potato salad warm, at room temperature, or chilled according to your preference. It pairs wonderfully as a side dish or a light vegetarian main.
Notes
- This potato salad is mayo-free and ideal for picnics or potlucks, offering a fresh, tangy alternative to traditional potato salad.
- For extra richness and texture, consider adding crumbled feta cheese or chopped hard-boiled eggs.
- Pairs wonderfully with grilled meats or makes a satisfying vegetarian main dish.
