Description
This Herbed Roasted Potato Salad is a delightful twist on the classic potato salad with baby potatoes roasted to golden perfection and tossed with fresh herbs, cherry tomatoes, and a tangy apple cider vinegar dressing. Perfect served warm or chilled, it’s a flavorful and vibrant side dish ideal for any occasion.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby potatoes (red or yellow)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh chives, chopped
Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Optional Garnish
- Crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for roasting the potatoes.
- Prepare Potatoes: Wash the baby potatoes thoroughly and cut in half if larger than bite-sized for even cooking.
- Season the Potatoes: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, and black pepper until they are evenly coated.
- Roast the Potatoes: Spread the seasoned potatoes out in a single layer on a baking sheet. Roast for 30-35 minutes until golden and crispy, turning them halfway through the cooking time for even roasting.
- Combine Vegetables and Herbs: While potatoes roast, mix cherry tomatoes, finely chopped red onion, parsley, dill, and chives in a large bowl.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar and Dijon mustard until smooth, then drizzle over the vegetable and herb mixture.
- Mix Salad: After roasting, let the potatoes cool slightly and then add them to the bowl with the vegetables and herbs.
- Toss Together: Gently toss all ingredients until well combined, ensuring the dressing and herbs evenly coat the potatoes and vegetables.
- Serve: Enjoy the salad warm for a comforting dish or let it cool to room temperature for a refreshing flavor.
- Add Garnish (Optional): Sprinkle crumbled feta cheese over the salad to add a creamy, tangy touch before serving.
Notes
- Cut larger baby potatoes into halves for even roasting and texture.
- You can prepare this salad a few hours ahead and refrigerate; serve chilled or bring back to room temperature.
- Feel free to substitute fresh herbs based on your preference, such as adding basil or tarragon.
- For extra flavor, consider adding roasted garlic or a sprinkle of smoked paprika.
- This salad pairs wonderfully with grilled meats or as a light vegetarian meal.
