Roasted Potato Salad
A delightful roasted potato salad that elevates flavors and nutrients, perfect for summer BBQs.
Ingredients
Main Ingredients
- 2 lbs baby potatoes (Yukon Gold or red for a creamy texture) Keeping skins on adds texture and nutrients.
- 3 tablespoons olive oil (or avocado oil for a different flavor profile)
- 1 teaspoon sea salt (kosher salt works well too)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (fresh minced garlic is a great substitute)
- ½ cup green onions, chopped (or chives for a milder flavor)
- ½ cup cherry tomatoes, halved
- ½ cup celery, diced (for crunch)
- ¼ cup mayonnaise (Greek yogurt can lighten it up)
- 2 tablespoons apple cider vinegar (for a zesty kick)
- 1 tablespoon Dijon mustard (adds depth)
- Optional extras: bacon bits or crumbled feta for garnish Add as desired.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). A hot oven is key for achieving perfectly roasted potatoes.
- Wash and halve the baby potatoes, keeping the skins on for added texture.
- In a large bowl, toss the potatoes with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Cooking
- Spread the seasoned potatoes onto a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.
Dressing Preparation
- While the potatoes are roasting, combine mayonnaise, apple cider vinegar, and Dijon mustard in a bowl and mix well until smooth.
Combining
- Once the potatoes cool slightly, transfer them to a large mixing bowl. Add chopped green onions, cherry tomatoes, and celery. Drizzle with the dressing and gently toss together until all ingredients are coated.
Serving
- Let the salad chill in the refrigerator for about 15 minutes before serving to allow the flavors to meld.
Notes
Leftover roasted potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Add dressing just before serving to prevent sogginess.