Ingredients
Scale
- 2 pounds baby potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon honey (optional)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ cup red onion, finely chopped
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss halved baby potatoes with olive oil, salt, pepper, and garlic powder until coated.
- Spread potatoes on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes until golden brown and tender, flipping halfway through.
- Prepare the dressing by whisking together apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper in a small bowl.
- Once the potatoes are done roasting, combine them in a large mixing bowl with fresh herbs and red onion. Drizzle with the dressing and gently toss to combine.
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg