Description
This warm and creamy roasted potato salad is loaded with golden-brown baby potatoes, a tangy Dijon dressing, and fresh herbs. It’s the perfect side for any gathering.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss halved baby potatoes with olive oil, salt, and pepper until well coated.
- Spread potatoes in a single layer, cut side down, on the baking sheet and roast for 25–30 minutes until golden and crispy.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, red onion, and a pinch of salt and pepper.
- Let roasted potatoes cool for about 5 minutes, then gently fold into the dressing.
- Add chopped parsley and adjust seasoning to taste.
- Serve warm, at room temperature, or chilled.
Notes
- Do not overcrowd the pan when roasting to ensure crispiness.
- Let potatoes cool slightly before mixing to avoid melting the dressing.
- Optional: add hard-boiled eggs or pickles for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: roasted potato salad, warm potato salad, Dijon potato salad, creamy potato salad