Roasted Potato Salad (Printer-friendly)

Crispy golden roasted potatoes with fresh vegetables and tangy mustard dressing, perfect warm or at room temperature.

# What You'll 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 Prepare:

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 Advice:

01 -
  • The roasted potatoes hold their shape better than boiled ones and absorb the dressing beautifully
  • You can make most of it ahead and just toss in the fresh herbs before serving
  • Its the kind of dish that disappears first at potlucks, every single time
02 -
  • Roasted potatoes absorb dressing faster than boiled ones, so toss gently to avoid mashing them
  • Letting the potatoes cool for exactly 10 minutes before dressing is the secret to perfect texture
  • The salad actually tastes better after the flavors have had 20 minutes to mingle together
03 -
  • Cut your potatoes into uniform sizes so they all roast at the same rate
  • Use a microplane to grate the garlic for the dressing so it dissolves completely

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