Description
Discover the deliciousness of Herbed Roasted Potato Salad, a vibrant dish that perfectly combines tender roasted baby potatoes with fresh herbs and a zesty dressing. This delightful salad is versatile enough to shine at summer picnics, holiday gatherings, or as a light meal any time of year. Bursting with flavor and textures, it’s not just a side; it’s a standout dish that your friends and family will love. Easy to prepare and customizable to suit your taste, this herby potato salad is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon honey (optional)
- ¼ cup red onion, finely chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss halved baby potatoes with olive oil, salt, pepper, and garlic powder.
- Spread seasoned potatoes on a parchment-lined baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
- Meanwhile, whisk together apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper in a small bowl for the dressing.
- In a large bowl, combine roasted potatoes with fresh herbs and red onion; drizzle the dressing over the top and gently toss.
- Let sit for about 10 minutes before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg