Description
This herbed roasted potato salad offers a delightful twist on the classic by roasting baby potatoes to golden perfection and tossing them in a creamy, flavorful dressing infused with fresh dill, parsley, chives, and green onions. Perfect as a side dish for any occasion, it can be served warm, at room temperature, or chilled to let the flavors meld beautifully.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Dressing
- â…“ cup mayonnaise
- â…“ cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives
- 2 green onions, thinly sliced
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Toss potatoes with seasoning: In a large bowl, combine the halved baby potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika, ensuring each potato piece is well coated for even roasting and flavor.
- Roast the potatoes: Spread the potatoes cut-side down on the prepared baking sheet. Roast for 30 to 35 minutes, turning halfway through, until the potatoes are golden brown, crispy on the edges, and cooked through.
- Prepare the dressing: While the potatoes are roasting, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, fresh dill, parsley, chives, and sliced green onions in a large bowl until the dressing is smooth and well combined.
- Combine and serve: Once roasted, allow the potatoes to cool for 10 to 15 minutes. Add the warm potatoes to the dressing, gently tossing to coat evenly. Serve the salad warm, at room temperature, or chilled according to your preference.
Notes
- For added texture and flavor, toss in crisped bacon or roasted corn.
- This salad tastes even better after chilling for a few hours, allowing the flavors to meld.
- Use Greek yogurt instead of sour cream for a lighter, tangier dressing alternative.