Description
This Roasted Potato Salad is a flavorful twist on a classic side dish. Tender baby potatoes are roasted to golden perfection and then tossed in a creamy dressing with smoky paprika and tangy Dijon mustard. A delicious addition to any meal!
Ingredients
Scale
Potatoes:
- 2 pounds (900 g) baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Dressing:
- 1/2 cup (120 g) mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
Additional:
- 3 green onions, thinly sliced
- 1/4 cup (10 g) fresh parsley, chopped
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Roast Potatoes: Toss halved potatoes with olive oil, salt, pepper, and smoked paprika. Roast for 25–30 minutes until golden brown and tender, flipping halfway through.
- Prepare Dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, and garlic in a large bowl until smooth.
- Combine Ingredients: Add roasted potatoes, green onions, parsley, and bacon if using to the dressing. Toss gently to coat.
- Serve: Serve warm or at room temperature.
Notes
- You can substitute Greek yogurt for half of the mayonnaise for a lighter option.
- Adding chopped dill pickles gives it extra tang and crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
