- Roast at high heat for the best texture
- Cool slightly before dressing
- Customize with add-ins
- Great warm or chilled
Best Roasted Potato Salad
Crispy roasted potatoes tossed with a creamy, tangy dressing and fresh herbs.
Ingredients
- Roasted Potatoes:
- 2 lb baby potatoes Yukon Gold or red, halved
- 2 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Dressing:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1½ tbsp apple cider vinegar or lemon juice
- 1 tsp honey or sugar
- Salt and black pepper to taste
- Mix-Ins:
- ¼ cup red onion finely diced
- 2 tbsp fresh parsley or dill chopped
- Optional: crispy bacon bits celery, green onions
Instructions
- Roast seasoned potatoes until golden and crisp.
- Whisk dressing ingredients until smooth.
- Fold warm potatoes with dressing and herbs.
- Adjust seasoning and serve.