Description
The Original (and BEST!) Roasted Potato Salad is a delicious twist on classic potato salad, featuring roasted baby potatoes tossed in a creamy dressing with a hint of smoky flavor. Perfect for picnics, barbecues, or as a side dish for any occasion!
Ingredients
Potatoes:
- 2 lbs baby red or Yukon gold potatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon smoked paprika
Add-Ins:
- 1/2 cup chopped celery
- 1/3 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 hard-boiled eggs, chopped (optional)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Toss Potatoes: Toss halved potatoes with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet in a single layer.
- Roast Potatoes: Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy. Let cool.
- Prepare Dressing: In a large bowl, mix mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and smoked paprika.
- Combine Ingredients: Once potatoes are cool, add to the bowl along with celery, red onion, parsley. Gently fold together until well coated. Stir in hard-boiled eggs if using.
- Chill: Chill salad for at least 1 hour before serving.
Notes
- This salad is perfect served cold or at room temperature.
- Try using Greek yogurt instead of sour cream for a lighter option.
- For added flavor, sprinkle with crumbled bacon.
