This roasted potato salad is a tasty twist on a classic! With golden, crispy edges and a mix of herbs, it’s perfect as a side dish or a light meal.
I love how simple it is to make. Just roast the potatoes, toss them with some dressing, and you’re good to go! Trust me, those crispy edges are hard to resist! 😋
Key Ingredients & Substitutions
Baby Potatoes: I recommend using red or Yukon gold baby potatoes because they have a lovely texture and flavor. If you can’t find these, regular potatoes will work! Just cut them smaller for cooking.
Olive Oil: This gives the potatoes a nice crisp. If you prefer a different flavor, try avocado oil or melted coconut oil, but be aware that coconut oil may add a slight sweetness.
Red Onion: Fresh red onion adds a nice bite to the salad. If you want something milder, go for green onions or shallots instead. They offer a sweeter taste without overpowering the dish.
Herbs: Fresh parsley and chives bring brightness. If you don’t have these on hand, dried herbs like dill or even a sprinkle of Italian seasoning can work too.
Dressing Options: For a creamy dressing, I love Greek yogurt for its tanginess. You can use classic mayonnaise if you’re looking for a richer flavor, or make it lighter with sour cream or a dairy-free option.
How Do You Achieve Crispy Roasted Potatoes?
Getting those crispy edges on your potatoes is key! Start by making sure they are well coated with oil, as this helps them crisp up in the oven. The real trick is the roasting temperature and technique:
- Preheat the oven to 425°F (220°C) for a hot environment that promotes crisping.
- Spread the potatoes in a single layer on your baking sheet. Overcrowding can lead to steaming instead of roasting.
- Flipping them halfway through ensures they cook evenly and develop that lovely crunch on all sides.
Lastly, roasting for 30-40 minutes can give you the perfect balance between crispy exterior and fluffy interior. Enjoy the crunch!
Easy Roasted Potato Salad with Crispy Edges
Ingredients You’ll Need:
For the Roasted Potatoes:
- 2 pounds baby potatoes (red or Yukon gold), halved or quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
For the Salad:
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
For the Dressing:
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise or Greek yogurt for a creamy option
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-40 minutes of roasting time. In total, you’re looking at roughly 50 minutes before you can enjoy your delicious potato salad!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This high temperature is perfect for getting those potatoes crispy!
2. Toss the Potatoes:
In a large bowl, toss the halved or quartered potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika until they are all evenly coated. This will add great flavor and help with that crispy texture.
3. Prepare the Baking Sheet:
Spread the seasoned potatoes out in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Make sure they aren’t crowded, or they won’t roast properly.
4. Roast the Potatoes:
Place the baking sheet in the preheated oven and roast the potatoes for about 30-40 minutes. Flip them halfway through cooking to ensure they get golden and crispy on all sides!
5. Make the Dressing:
While the potatoes are roasting, whisk together the apple cider vinegar (or lemon juice), Dijon mustard, and mayonnaise (or Greek yogurt) in a small bowl. Add salt and pepper to taste.
6. Combine Ingredients:
When the potatoes are perfectly roasted, transfer them to a large bowl. While they’re still warm, add in the chopped red onion, parsley, and chives.
7. Add the Dressing:
Pour the dressing over the warm potatoes and gently toss everything together until well combined. This will soak in the flavors nicely!
8. Final Touches:
Give the salad a taste and adjust the seasoning if needed. You can serve it warm right away, or chill it in the fridge for about an hour so the flavors meld beautifully.
9. Garnish and Serve:
Before serving, garnish with a bit more chopped herbs if you like. Enjoy your crispy, flavorful roasted potato salad!
This salad is not only delicious but also super easy to make. Enjoy every crunchy bite! 😊
FAQ for Easy Roasted Potato Salad with Crispy Edges
Can I Use Other Types of Potatoes?
Absolutely! While baby red or Yukon gold potatoes are ideal for their texture and flavor, you can use other varieties like fingerling or even halved regular potatoes. Just make sure to cut them into similar sizes for even cooking.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt is a fantastic substitute that adds creaminess with a tangy flavor. For a dairy-free option, try using tahini or a plant-based mayonnaise.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together as it sits! You can enjoy it cold straight from the fridge or gently reheat it in the oven for a few minutes to crisp it back up.
Can I Make This Salad in Advance?
Yes, you can prepare the roasted potatoes a day ahead. Just roast them, let them cool, and store them in the fridge. Combine with the dressing and fresh herbs right before serving to keep everything fresh and vibrant!
