Herbed Roasted Potato Salad

Herbed Roasted Potato Salad is a delightful combination of tender roasted potatoes and fresh herbs, making it a perfect side dish for any occasion. This vibrant salad boasts a flavorful tangy dressing and is versatile enough to be enjoyed warm or chilled. Ideal for potlucks, summer barbecues, or family dinners, this recipe is sure to impress your guests with its comforting warmth and fresh ingredients.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side dish Cuisine: American Keyword: Use fresh herbs for enhanced flavor. Cut potatoes uniformly for even cooking. Allow the salad to chill before serving to deepen flavors. Servings: Serves approximately 6 people Calories: 250kcal Author: Tisha

Ingredients

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.

Nutrition