Roasted Potato Salad (Printable Version)
Crispy golden potatoes with fresh vegetables in tangy mustard dressing.
# What You Need:
→ Vegetables
01 - 1.75 lbs baby potatoes, halved or quartered
02 - 1 small red onion, thinly sliced
03 - 2 stalks celery, finely sliced
04 - 4 radishes, thinly sliced
05 - 1 small bunch fresh chives, finely chopped
06 - 1 small bunch fresh parsley, finely chopped
→ Dressing
07 - 4 tbsp olive oil
08 - 2 tbsp Dijon mustard
09 - 1 tbsp white wine vinegar
10 - 1 tbsp lemon juice
11 - 1 clove garlic, minced
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Toss the potatoes with 2 tablespoons olive oil, salt, and pepper on a baking tray. Roast for 30–35 minutes, turning once, until golden and crisp on the outside and tender inside.
03 - Let the potatoes cool for 10 minutes, then transfer to a large bowl.
04 - While potatoes roast, prepare the dressing: whisk together the remaining olive oil, Dijon mustard, white wine vinegar, lemon juice, garlic, and a pinch of salt and pepper in a small bowl.
05 - Add the red onion, celery, radishes, chives, and parsley to the warm potatoes. Drizzle with the dressing and gently toss to coat.
06 - Taste and adjust seasoning if necessary. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The warm roasted potatoes soak up the tangy mustard dressing better than any cold version ever could
- It travels beautifully and actually tastes better after the flavors have mingled for an hour
02 -
- Overcrowding the baking tray is the fastest way to soggy potatoes, give them room to breathe
- Do not refrigerate the potatoes before dressing them, the warm potatoes absorb the dressing so much better
03 -
- Cut any larger potatoes in quarters so everything roasts evenly
- Taste your dressing before adding it to the potatoes, adjust the acid level now