Welcome to potato salad season! Elevate your culinary experience with this Zesty Roasted Herb Potato Salad, featuring crispy-edged, tender-centered potatoes. Tossed in a tangy, zingy garlic dill sauce, this vibrant salad bursts with fresh flavors and is perfect for any occasion.
Ingredients
—Potato Ingredients—
🥔 2 pounds baby potatoes
🫒 1/3 cup olive oil
🧄 1 teaspoon garlic powder
🍋 1 tablespoon lemon pepper
🌶️ 1 teaspoon paprika
🧂 1/4 teaspoon salt
⚫ 1/4 teaspoon black pepper
—Vegetables—
🧅 1/2 red onion
🥒 3 stalks of celery
🌿 1 bunch of dill
🌿 1/2 bunch of parsley
—Dressing Ingredients—
🥚 1/2 cup mayonnaise
🥛 1/2 cup sour cream
🍯 1 tablespoon stone-ground mustard
🥒 2 tablespoons dill relish
🍚 1 tablespoon rice vinegar (white, apple, or red vinegar)
🧂 1/8 teaspoon salt or to taste
⚫ 1/8 teaspoon black pepper
🧄 1 clove garlic, minced
Instructions
1- Preheat the oven:
- Preheat your oven to 400°F (200°C).
2- Prepare the potatoes:
- Wash and cut the baby potatoes in half.
- Place them in a large bowl and season with olive oil, garlic powder, lemon pepper, paprika, salt, and black pepper.
3- Coating and transfer:
- Toss well to ensure all potatoes are evenly coated with the seasonings.
- Transfer them onto a baking sheet lined with parchment paper.
4- Bake the potatoes:
- Bake the potatoes for 45 to 50 minutes, turning them once halfway through, until they are beautifully crispy.
5- Prepare vegetables and dressing:
- While the potatoes roast, slice and chop the red onion, celery, dill, and parsley into bite-sized pieces.
- In a large bowl, combine mayonnaise, sour cream, stone-ground mustard, dill relish, rice vinegar, salt, pepper, and minced garlic to create the dressing.
6- Cool the potatoes:
- Once the potatoes are done roasting, allow them to cool for at least 15 minutes.
7- Assemble the salad:
- Add the cooled potatoes, chopped vegetables, and herbs to the bowl with the dressing.
- Toss until everything is well combined and coated with the tantalizing dressing.
8- Serve the salad:
- Serve immediately, or refrigerate for a few hours to enjoy the salad chilled. Enjoy!
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 65-70 minutes
Servings: 6-8 people
Calories per serving: Approximately 280
Proteins per serving: 3g
Fats per serving: 18g
Carbohydrates per serving: 27g
Equipment: Oven, baking sheet, parchment paper, large bowl, knife, cutting board
Cooking Tips:
- Ensure the potatoes are spread out evenly on the baking sheet for even roasting.
- For an extra tangy kick, add more vinegar or mustard to the dressing as desired.
- Chilling the salad for a few hours enhances the flavor profile, making it even more delicious.
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