Roasted Potato Salad with Herbs
Ditch the heavy mayo for this Roasted Potato Salad with Herbs! Crispy roasted potatoes tossed in a zesty, mayo-free dressing.
Ingredients
- 2 pounds (1 kg) potatoes peeled and cut into bite-size chunks all the same size
- 4 tablespoons extra virgin olive oil
- A good pinch of salt
For the dressing:
- 2 tablespoons Dijon mustard
- ¼ cup (60 ml) white wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt or to your taste
- ¼ teaspoon ground black pepper or to your taste
- ½ cup (118 ml) extra virgin olive oil
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
Instructions
Boil the potatoes
- Preheat the oven to 400°F (200°C). Place a cooling rack into a large baking sheet for drying the potatoes after boiling.
- Add the potatoes to a large pan and cover with water. Bring to a boil and add a pinch of salt, boil for 5 minutes (just to cook a little, they will finish cooking in the oven).
- Drain and spread the potatoes onto the cooling rack to dry for 5 minutes. If the potatoes are wet, they will not get coated with the oil and will steam in the oven instead of roast.
Roast the potatoes:
- Add the potatoes to a large bowl and coat with the olive oil, salt and pepper, mix to coat well.
- Spread the potatoes evenly on a baking pan (use 2 if you need to). Roast for 40 minutes, turning halfway through to evenly brown.
Make the dressing:
- While the potatoes roast, add the mustard, vinegar, honey, salt, pepper to a large bowl. Drizzle in the olive oil while whisking until combined. Stir in the parsley, dill and chives Set aside.
- When the potatoes are tender remove from the oven and allow to cool in the pan slightly for 5 minutes.
- While the potatoes are still a little warm add them to the dressing. Use a large spoon to gently coat with the dressing.
- Serve warm or room temperature.
Video
Nutrition
Serving: 1 | Calories: 432kcal | Carbohydrates: 51g | Protein: 7g | Fat: 35g | Saturated Fat: 4g | Sodium: 423mg | Fiber: 6g | Sugar: 4g