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–+ servings
Herbed Roasted Potato Salad

Herbed Roasted Potato Salad – Flavor-Packed & Irresistibly Crispy

This Herbed Roasted Potato Salad is a versatile crowd-pleaser with crispy potatoes and vibrant herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1.5 pounds Baby Potatoes or Yukon Gold Substitution: Russets can be used but may fall apart too easily.
  • 3 tbsp Olive Oil Use high-quality olive oil for the best flavor.
  • 1 tsp Garlic Powder Optional: Fresh garlic can be used but may alter the texture.
  • 1 tsp Smoked Paprika Substitution: Regular paprika for milder flavor.
  • Salt and Black Pepper Adjust to taste.
  • 3 tbsp Fresh Parsley, finely chopped Any fresh herb can work.
  • 2 tbsp Fresh Dill Dried dill can substitute at half the quantity.
  • 1 tbsp Fresh Chives, sliced Substitution: Green onions can be used.
For the Dressing
  • 2 tbsp Red Wine Vinegar Alternative: Apple cider vinegar for a different acidity.
  • 1 tsp Dijon Mustard Optional: Honey mustard for sweetness.
  • 1 small Shallot, very finely minced Substitution: Thinly sliced red onion soaked in cold water.
  • 1 tsp Honey or Maple Syrup Maple syrup works as a vegan substitute for honey.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 220°C (425°F).
  2. In a large mixing bowl, toss the halved potatoes with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and black pepper.
  3. Spread the coated potatoes cut-side down on a rimmed baking sheet and place in the oven.
  4. Roast the potatoes for 30-35 minutes, flipping halfway through, until golden brown and crisp.
  5. While the potatoes roast, whisk together 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, and finely minced shallot in a small bowl.
  6. After roasting, allow the potatoes to rest for about 5 minutes, then transfer to a mixing bowl and pour dressing over them.
  7. Gently fold in the fresh herbs ensuring each potato piece is coated.
  8. Serve warm or at room temperature, garnishing with extra herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 350IUVitamin C: 20mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Drizzle with extra olive oil and lemon juice before serving for enhanced flavor.

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