Go Back
Avena Recipes

Herbed Roasted Potato Salad

Crispy roasted potatoes tossed with fresh herbs and a tangy Dijon vinaigrette for an easy side dish that's perfect year-round.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Potatoes:
  • 2 lbs baby potatoes halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Fresh Herbs:
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh chives chopped
  • 2 tbsp fresh dill chopped

Method
 

Preheat oven to 425°F (220°C).
    Toss potatoes with olive oil, salt, and pepper.
      Spread on a baking sheet and roast for 30–35 minutes until golden and tender.
        Whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper.
          Transfer warm potatoes to a large bowl.
            Pour dressing over the potatoes and toss gently.
              Add parsley, chives, and dill and mix until combined.
                Serve warm or at room temperature.

                  Notes

                  For extra flavor, add crumbled feta cheese or toasted pine nuts before serving. Store refrigerated for up to 4 days. This salad is best served slightly warm or at room temperature.