Herb Roasted Potato Salad
This delicious herb roasted potato salad combines tender, golden potatoes with fresh herbs for a delightful side dish. Perfect for picnics, barbecues, or family dinners, this salad is bursting with flavor and can be served warm or cold.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 pot or steamer for boiling potatoes
- 1 colander
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ red onion thinly sliced Optional
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly and cut them in half if they are larger than a golf ball.
- In a mixing bowl, toss the potatoes with olive oil, salt, black pepper, chopped rosemary, and thyme until evenly coated.
- Spread the seasoned potatoes out on a baking sheet in a single layer.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are crispy on the outside and tender inside, tossing halfway through for even browning.
- While the potatoes are roasting, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, and chopped parsley in a mixing bowl.
- Once the potatoes are finished roasting, remove them from the oven and let them cool slightly.
- If using, add the thinly sliced red onion to the roasted potatoes.
- Pour the dressing over the warm potatoes and toss gently to combine.
- Serve warm or let cool to room temperature, then refrigerate for at least 30 minutes before serving.
Notes
Feel free to customize the herbs based on your preference or what you have on hand.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Make it extra colorful by adding cherry tomatoes or bell peppers just before serving.