Roasted Potato Salad (Print Version)

Golden roasted potatoes tossed with crisp vegetables, aromatic herbs, and tangy mustard dressing.

# What You'll Need:

→ Vegetables

01 - 1.75 lbs baby potatoes, halved or quartered
02 - 1 small red onion, thinly sliced
03 - 2 stalks celery, finely sliced
04 - 4 radishes, thinly sliced
05 - 1 small bunch fresh chives, finely chopped
06 - 1 small bunch fresh parsley, finely chopped

→ Dressing

07 - 4 tbsp olive oil
08 - 2 tbsp Dijon mustard
09 - 1 tbsp white wine vinegar
10 - 1 tbsp lemon juice
11 - 1 clove garlic, minced
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Toss the potatoes with 2 tablespoons olive oil, salt, and pepper on a baking tray. Roast for 30–35 minutes, turning once, until golden and crisp on the outside and tender inside.
03 - Let the potatoes cool for 10 minutes, then transfer to a large bowl.
04 - While potatoes roast, prepare the dressing: whisk together the remaining olive oil, Dijon mustard, white wine vinegar, lemon juice, garlic, and a pinch of salt and pepper in a small bowl.
05 - Add the red onion, celery, radishes, chives, and parsley to the warm potatoes. Drizzle with the dressing and gently toss to coat.
06 - Taste and adjust seasoning if necessary. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The golden crispy edges give you all the satisfaction of roasted potatoes while keeping that creamy potato salad comfort
  • You can make it ahead and serve it room temperature, which means less stress when hosting
02 -
  • Dont skip letting the potatoes cool for those 10 minutes, otherwise theyll break apart when you toss them with the vegetables
  • The dressing tastes better if you let it sit while the potatoes roast, giving the garlic time to mellow out
03 -
  • Cut your potatoes into uniform pieces so they all roast at the same rate, preventing some from being done while others are still hard
  • Taste the dressing before adding it to the potatoes, adjusting the acidity or salt as needed since everyones palate is different

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