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Crispy Roasted Baby Potato Salad with Lemon and Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This Crispy Potato Salad is a delightful twist on the classic recipe, featuring roasted baby potatoes tossed in a creamy, tangy mayonnaise and lemon dressing infused with fresh herbs. Perfectly crispy on the outside and tender inside, this salad is a flavorful and satisfying side dish ideal for picnics, barbecues, or casual gatherings.

Ingredients

Potatoes

  • 1.5 lbs baby potatoes
  • 3 tbsp olive oil
  • Salt and pepper to taste

Dressing

  • ¼ cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp chopped fresh parsley or dill
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting the potatoes to a perfect crisp.
  2. Prepare Potatoes: Halve the baby potatoes evenly to promote uniform cooking. Toss them thoroughly with olive oil, salt, and pepper to ensure each piece is coated for flavor and crispness.
  3. Roast Potatoes: Spread the potatoes on a parchment-lined baking sheet in a single layer. Roast them in the oven for 25-30 minutes until they develop a golden brown, crispy exterior.
  4. Make Dressing: While the potatoes roast, whisk together mayonnaise, freshly squeezed lemon juice, salt, pepper, and chopped fresh parsley or dill in a large bowl for a fresh, tangy dressing.
  5. Toss Potatoes with Dressing: Allow the roasted potatoes to cool slightly to avoid wilting the dressing. Gently toss the warm potatoes in the dressing, making sure each piece is coated without breaking them apart.
  6. Chill and Serve: Refrigerate the dressed potato salad for at least 30 minutes to let flavors meld and the salad to chill before serving, enhancing the overall taste and texture.

Notes

  • Use baby potatoes for the best texture and even roasting.
  • Fresh herbs like parsley or dill can be substituted based on preference.
  • Adjust lemon juice and seasoning to taste for acidity and saltiness.
  • Chilling the salad not only enhances flavor but also improves the texture of the dressing.
  • For a vegan version, substitute mayonnaise with a plant-based alternative.

Find it online: https://slsrecipes.com/crispy-roasted-baby-potato-salad-with-lemon-and-herbs-recipe/