Description
This crispy potato salad adds a delightful crunch to the classic dish, featuring roasted baby potatoes tossed in a zesty dressing with fresh herbs and crunchy vegetables. Perfect for summer barbecues, picnics, or family gatherings, it’s easy to customize and pairs beautifully with grilled meats or can be enjoyed solo as a light meal.
Ingredients
Scale
- 2 lbs baby potatoes
- 3 tbsp extra virgin olive oil
- 1/4 cup chopped fresh parsley or dill
- 1/2 cup finely diced red onion
- 2 tbsp Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and halve the baby potatoes, then toss them in a bowl with olive oil, salt, and pepper until evenly coated.
- Spread the potatoes on the prepared baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy.
- In a small bowl, whisk together Dijon mustard, lemon juice, chopped herbs, salt, and pepper to create the dressing.
- Once roasted potatoes are cool enough to handle, transfer them to a large mixing bowl. Add diced red onion and pour over the dressing; toss gently until everything is evenly coated.
- Serve on plates or in a serving bowl, garnishing with additional herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg