Herbed Roasted Potato Salad
Elevate your summer gatherings with this sophisticated, warm potato salad. By roasting the potatoes instead of boiling them, we lock in a rich, earthy flavor and perfect texture: crispy golden edges with a tender center. Tossed with a vibrant vinaigrette of fresh parsley, dill, chives, and lemon, this light, mayonnaise-free dish is a reliable crowd-pleaser that stays delicious at room temperature throughout your outdoor events.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings 1x
- Category: dinner
- Method: Roasting
- Cuisine: American Fusion
- Diet: Vegan, Gluten-Free
Ingredients
2 lbs Yukon Gold potatoes, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh dill, chopped
3 tbsp fresh chives, finely sliced
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash and dry the potatoes, then cut them into uniform one-inch cubes.
In a large bowl, toss the potato cubes with two tablespoons of olive oil, salt, and pepper.
Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 35 minutes until golden and crisp.
While potatoes roast, whisk the remaining olive oil, lemon juice, minced garlic, herbs, and seasonings in a bowl.
Remove potatoes from the oven and immediately transfer to a large mixing bowl.
Pour the herb vinaigrette over the warm potatoes and toss gently to coat thoroughly.
Serve warm or at room temperature.
Notes
Ensure you toss the herbs while the potatoes are warm to release the essential oils. Use fingerling potatoes as a substitute if Yukon Gold are unavailable. For a spicy kick, add a pinch of red pepper flakes to the vinaigrette.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://itisrecipes.com/herbed-roasted-potato-salad/