Description
This Roasted Potato Salad is a flavorful twist on the classic dish, with crispy roasted baby potatoes tossed in a creamy dressing. Perfect for picnics, barbecues, or as a side dish any time of the year.
Ingredients
Scale
Potatoes:
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
Additional:
- 1/2 cup chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Roast Potatoes: Toss halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and crisp.
- Prepare Dressing: Whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a bowl.
- Combine Ingredients: Add roasted potatoes, celery, red onion, and parsley to the bowl. Toss gently to combine.
- Chill: Fold in hard-boiled eggs if desired. Chill for at least 30 minutes before serving.
Notes
- You can substitute Greek yogurt for sour cream for a tangier, lighter option.
- Roasting the potatoes adds extra flavor and texture compared to boiling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
