Description
A simple and delicious roasted potato salad recipe.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Cut potatoes in half or quarters depending on size.
- Toss potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly browned.
- Let potatoes cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Add cooled potatoes, celery, red onion, and dill to the bowl.
- Gently mix to combine.
- Serve warm or at room temperature.
Notes
- You can use any type of small potato for this recipe.
- Adjust the amount of mayonnaise and mustard to your preference.
- Add other vegetables like bell peppers or cucumbers for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg