Herbed Roasted Potato Salad
A creamy and flavorful potato salad packed with fresh herbs, perfect for any occasion.
Ingredients
Potatoes
- 2 pounds baby potatoes (red or yellow) Use a variety of colors for added flavor.
Seasoning
- 3 tablespoons olive oil Extra drizzle can be added for dressing.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground is preferred.
Herbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Dressing
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- 1/4 cup red onion, diced Optional addition for extra zing.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly. Cut them in half (or quarters if they are larger).
- In a large bowl, combine the potatoes with olive oil, salt, and black pepper. Toss to coat evenly.
Cooking
- Spread the seasoned potatoes onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through.
- While the potatoes are roasting, prepare the herbed dressing by combining fresh herbs, lemon juice, and additional olive oil in a bowl.
- Once the potatoes are done, allow them to cool slightly, then toss them in the herbed dressing. If using, fold in the diced red onion.
Serving
- Serve warm or at room temperature.
Notes
For best results, mix different potato types and herbs. Store leftovers in an airtight container for 3 to 5 days. Reheat in the oven for crispy texture.