Description
A flavorful and hearty roasted potato salad with fresh herbs, perfect for any occasion.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 cloves garlic, minced
- 1/4 cup red onion, finely diced
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Spread on a baking sheet and roast for 30-35 minutes until golden and tender.
- Let potatoes cool slightly.
- In a bowl, whisk Dijon mustard and apple cider vinegar.
- Add roasted potatoes, red onion, and parsley. Toss gently to coat.
- Serve warm or at room temperature.
Notes
- Use waxy potatoes for best texture.
- Adjust herbs to taste.
- Can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted potato salad, herbed potatoes, easy side dish