roasted potato salad recipe

Written ByJenny Smyth Posted on
roasted potato salad recipe
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The Best roasted potato salad recipe

I’m so excited to share this roasted potato salad recipe with you all! As a busy mom of three, I’m always on the lookout for delicious and easy recipes that my family will love. This one is a game-changer – it’s perfect for potlucks, picnics, or just a quick weeknight dinner.

The best part? It’s incredibly easy to make and can be customized to suit your taste preferences. I first discovered this recipe at a family gathering, where it was served as a side dish.

The flavors and textures just melded together beautifully – crispy potatoes, tangy dressing, and fresh herbs all came together in perfect harmony. Since then, I’ve tweaked the recipe to make it my own, and now it’s a staple in our household. My kids can’t get enough of it, and I love that it’s packed with nutritious ingredients like potatoes, carrots, and bell peppers.

Plus, the leftovers are just as tasty the next day – if they last that long! In terms of origins, this recipe has its roots in traditional European cuisine, where roasted vegetables were often served as a side dish. However, the exact variations and ingredients have been adapted over time to suit local tastes and preferences.

One thing remains constant: the magic of roasting brings out the best in these humble vegetables, elevating them from plain old potatoes to something truly special.

Crispy Roasted Potato Salad with Lemon Herb Dressing

Crispy Roasted Potato Salad with Lemon Herb Dressing

4.5 from 1253 votes

This roasted potato salad combines crispy, golden potatoes with a bright lemon herb dressing. It is a warm salad that works as a side dish or a light main course.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

1.5 kg (about 3 lbs) baby potatoes, halved
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Salt and pepper to taste

For the Salad

1/2 cup thinly sliced red onion
1/4 cup crumbled feta cheese (optional)
2 tbsp toasted pine nuts

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Toss the halved baby potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large baking sheet.
3Spread them in a single layer and roast for 25 to 30 minutes, flipping halfway, until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.
4While the potatoes roast, prepare the dressing.
5In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, parsley, and chives.
6Season with salt and pepper to taste and set aside.
7Remove the roasted potatoes from the oven and let them cool for 5 minutes.
8In a large mixing bowl, combine the warm potatoes with the sliced red onion and drizzle the dressing over the top.
9Toss gently to coat all the potatoes evenly.
10Transfer the salad to a serving platter and sprinkle with crumbled feta cheese and toasted pine nuts if desired.
11Serve warm or at room temperature.

🔧Equipment

Large baking sheet
Mixing bowls
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 5mg🧂Sodium: 620mg🌾Total Carbs: 42g🥦Dietary Fiber: 5g🍬Sugars: 3g🥩Protein: 7g

📝Notes

For extra crispiness, parboil the potatoes for 5 minutes before roasting. You can substitute sweet potatoes for a different flavor. The dressing can be made up to a day ahead.

Watch Video Of How Crispy Roasted Potato Salad with Lemon Herb Dressing Works

This roasted potato salad is always a good idea for any occasion because it is simple to make and pleases almost everyone. I bring it to potlucks, family dinners, and even holiday gatherings and it never fails to get compliments.

The crispy edges and bright dressing make it stand out from the usual sides. For storing leftovers, keep the salad in a sealed container in the fridge.

It stays good for up to four days. To reheat, spread the salad on a baking sheet and warm it in a 350 degree oven for about 10 minutes to bring back some crispiness.

You can also serve it cold straight from the fridge which is perfect for picnics or quick lunches. This recipe works well for family gatherings because you can make it ahead and it travels easily without getting soggy.

❓ Frequently Asked Questions About Crispy Roasted Potato Salad with Lemon Herb Dressing

Q6: How do I prevent the dressing from separating when serving cold?

To prevent separation of your dressing when serving cold, mix it well just before serving or give it a good stir before refrigeration.

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