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Herbed Roasted Potato Salad Recipe

This herbed roasted potato salad is a flavorful twist on a classic side dish. Roasting the potatoes brings out their natural sweetness, complemented by fresh herbs and a tangy dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby red potatoes (or Yukon Gold) quartered
Roasting
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary or 1 tbsp fresh, chopped
  • 1 teaspoon dried thyme or 1 tbsp fresh, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Dressing
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup finely chopped red onion

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and quarter the potatoes into bite-sized pieces.
  3. Toss potatoes with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
  4. Spread potatoes on a baking sheet in a single layer.
  5. Roast for 25-35 minutes, flipping halfway through.
  6. Remove from oven and let cool slightly (10-15 minutes).
  7. Whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
  8. Add potatoes, parsley, dill, and red onion to the dressing.
  9. Gently toss until well coated.
  10. Taste and adjust seasoning. Serve warm or chilled.

Notes

For a lighter version, use Greek yogurt instead of mayonnaise.