🥔 Roasted Potato Salad Recipe
Ingredients (Serves 4–6):
For the roasted potatoes:
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2 lbs (900g) baby potatoes or Yukon Gold, halved or quartered
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2–3 tbsp olive oil
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Salt & pepper, to taste
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1 tsp garlic powder or minced garlic
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Optional: 1 tsp smoked paprika or dried rosemary
For the dressing:
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¼ cup mayonnaise (or Greek yogurt for a lighter version)
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1 tbsp Dijon or whole grain mustard
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1 tbsp lemon juice or vinegar
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1 tbsp olive oil
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1 small clove garlic, finely minced
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Salt & pepper to taste
Mix-ins (optional but great):
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2 tbsp chopped fresh herbs (parsley, dill, or chives)
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¼ cup chopped red onion or green onions
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2–3 hard-boiled eggs, chopped
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¼ cup crumbled bacon or feta cheese
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½ cup chopped celery or pickles for crunch
Instructions:
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Roast the potatoes:
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Preheat oven to 425°F (220°C).
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Toss potatoes with olive oil, salt, pepper, garlic powder, and paprika/rosemary if using.
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Spread on a baking sheet in a single layer.
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Roast for 30–35 minutes, flipping halfway, until golden and crispy on the edges. Let cool slightly.
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Make the dressing:
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In a small bowl, whisk together mayonnaise, mustard, lemon juice/vinegar, olive oil, garlic, salt, and pepper.
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Assemble the salad:
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In a large bowl, combine warm or cooled roasted potatoes with mix-ins of your choice.
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Pour over the dressing and toss gently to coat.
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Serve:
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Enjoy warm, at room temperature, or chilled. Garnish with extra herbs before serving.
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🔄 Variations:
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No mayo? Use a vinaigrette of olive oil, vinegar, Dijon, and herbs.
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Spicy: Add chopped jalapeños or a dash of hot sauce.
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Mediterranean twist: Add olives, cherry tomatoes, red onion, and feta.
Would you like a vegan version or one with a creamy herb yogurt dressing?