Herbed Roasted Potato Salad Recipe
A crispy, herb-packed roasted potato salad with a bright vinaigrette dressing. Serves warm or at room temperature and works as a side dish or light meal.
Equipment
- Rimmed baking sheet
- Mixing bowl
- Small whisk
Ingredients
- 900 g baby potatoes or Yukon Gold, halved
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper to taste
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill
- 1 tbsp fresh chives, sliced
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small shallot, very finely minced
- 1 tsp honey or maple syrup
Instructions
- Preheat the oven to 220°C (425°F). Toss halved potatoes with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread potatoes cut-side down on a rimmed baking sheet without crowding. Roast for 30 to 35 minutes, flipping once at the halfway point, until golden and crispy.
- Whisk together red wine vinegar, Dijon mustard, remaining 1 tablespoon olive oil, honey, and minced shallot in a small bowl. Season with salt and pepper.
- Remove potatoes from the oven and rest for 5 minutes. Transfer to a mixing bowl, pour dressing over, and fold gently.
- Add all fresh herbs and toss once more. Serve warm or at room temperature.
Notes
- Dry potatoes well before oiling to maximize crispiness.
- Use metal baking sheets for better browning.
- Add herbs just before serving if making ahead.
- Dress potatoes while still slightly warm so the dressing absorbs well.