Roasted Potato Salad

Growing up, I absolutely abhorred potato salad. It was runny, it was soggy, and it contained two foods I wouldn’t touch with a ten-foot pole: mayonnaise and hard-boiled eggs. Even to this day both of these classic ingredients give me a particularly jarring chill. While I am far less picky now than I was as a child, my standards are just as high.

If I am going to take the time to put together an awesome summer side dish, it is going to be loaded with fresh summer flavors that won’t slow me down later.

This Roasted Potato Salad is light and fresh meaning it won’t leave you in the typical potato salad food coma that is sure to befall you at some summer BBQ or block party this year. It’s savory, light, and tangy as opposed to the sweet, wet, and hardy version we all grew up with. Change is good!

While the traditional, sharp mustard flavor is here to stay, it is brightened with the boldness that is fresh dill and spring onion as well as a little squeeze of lemon juice. Sometimes it’s the smallest alterations that take you the furthest. That is certainly the case with this recipe!

So go ahead and give this a try! I promise that even the most die-hard potato salad lovers are going to be more than willing to give this baby a chance. While this recipe is perfect for all of your summer get togethers that are sure to come, it is also ideal for those weird one-off dinners where you find yourself eating the whole bowl in front of the tv. I hope I’m not the only one who does this.

Roasted Potato Salad

This Roasted Potato Salad is the perfect, fresh alternative to the soggy, classic version you are sure to see at your neighbor’s BBQ this summer! Full of sharp flavors and textures, you’ll never go back to the old thing again. 

• Author: Lyndsey
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: sides
• Cuisine: vegan, gluten-free

Scale 1x2x3x

Ingredients

2 lbs gold potatoes

1/2 tsp paprika

1 tsp salt

For the Dressing

1 tbsp dijon mustard

2 tbsp red wine vinegar

1 tbsp lemon juice

1 tbsp water

2 cloves minced garlic

1 tbsp fresh dill, chopped

1 green onion, sliced

Instructions

1. Preheat oven to 450 degrees F (230 C) and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Cut potatoes into 1 inch pieces and place them in a large bowl. Sprinkle with paprika and salt and toss to coat thoroughly. Spread potatoes evenly across prepared baking sheet and bake for 30 minutes.

2. While potatoes are baking, prepare the dressing. In a small bowl, whisk together dijon mustard, red wine vinegar, lemon juice, and water. Stir in minced garlic, dill, and green onion. Set aside. 

3. Once potatoes are finished baking, allow to cool for 15 minus prior to continuing on. When potatoes are cool enough to work with, toss them with the dressing and place potato salad in the refrigerator to set and marinate for 4 hours or overnight. This will allow the flavors time to meld together. Serve cold or at room temperature. Roasted Potato Salad can keep in an airtight container in the refrigerator for 3-5 days.

Nutrition

• Serving Size: 2 cups
• Calories: 185
• Sugar: 2.1g
• Sodium: 694mg
• Fat: 0.3g
• Saturated Fat: 0g
• Carbohydrates: 40.8g
• Fiber: 5g
• Protein: 4.8g
• Cholesterol: 0mg

Keywords: potato salad, sides

Looking for more potato recipes? Be sure to try these Crispy Chili Lime Potatoes!