Description
A vibrant twist on a classic, this crispy potato salad features golden roasted potatoes tossed in a tangy, creamy dressing with crunchy veggies and fresh herbs. Perfect warm or chilled, it’s a flavor-packed side that steals the show.
Ingredients
Scale
- 2 pounds Yukon Gold Potatoes, cut into bite-sized chunks
- 3 tablespoons Olive Oil
- Salt and Black Pepper to taste
- 1 small Red Onion, thinly sliced
- 2 stalks Celery, diced
- 3 Green Onions, sliced
- 1/4 cup Fresh Parsley, chopped
- 1 tablespoon Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 1/2 cup Mayonnaise
- 1/2 teaspoon Garlic Powder
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the potato chunks with olive oil, salt, and pepper until well coated.
- Spread the potatoes out on the baking sheet in a single layer with space between for roasting.
- Roast for 35–40 minutes, flipping halfway, until golden brown and crisp.
- While potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt.
- Let roasted potatoes cool slightly, then combine with red onion, celery, green onions, parsley, and dressing in a large bowl.
- Serve warm for crispiness or chill for a cooler, creamier bite.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Don’t overcrowd the baking sheet or they’ll steam instead of roast.
- Toss potatoes with dressing while still warm for deeper flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg