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.
