🥔 Roasted Potato Salad
📝 Description
Roasted potato salad brings a warm, crispy upgrade to traditional potato salad. Instead of boiled potatoes, they’re oven-roasted until golden and crunchy on the outside while staying soft inside. Tossed with a tangy dressing, fresh herbs, and optional add-ins, this salad is hearty, satisfying, and perfect for both everyday meals and gatherings.
🧂 Ingredients
- 700g baby potatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper (to taste)
For the Dressing:
- 2 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon honey (optional)
- 1 small garlic clove (minced)
Add-ins (optional but recommended):
- 1/4 cup red onion (finely chopped)
- 2 tablespoons fresh parsley or dill
- 2 tablespoons chopped pickles or capers
👩🍳 Instructions
- Preheat Oven
Preheat to 200°C (400°F) and line a baking tray. - Roast the Potatoes
Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread in a single layer and roast for 30–35 minutes, flipping halfway, until crispy and golden. - Make the Dressing
In a bowl, whisk together mayonnaise (or yogurt), mustard, lemon juice, honey, and garlic. - Combine
Let potatoes cool slightly (warm is best), then toss with dressing, onions, herbs, and pickles. - Serve
Serve warm or at room temperature.
🍽️ Serving Ideas
- Pair with grilled chicken or fish
- Serve at BBQs or family dinners
- Add boiled eggs or chickpeas for extra protein
❓ Q/A
Q: Can I make it ahead of time?
A: Yes, but keep dressing separate and mix before serving for best texture.
Q: How do I keep potatoes crispy?
A: Roast without overcrowding and avoid adding dressing while they’re too hot.
Q: Can I make it vegan?
A: Use vegan mayo or a simple olive oil + mustard dressing.
Q: Which potatoes work best?
A: Baby potatoes or Yukon Gold hold their shape and crisp well.