Description
A delicious and crispy roasted potato salad featuring baby potatoes seasoned with smoked paprika, tossed in a creamy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar, enhanced with fresh dill, red onion, and green onions. This versatile salad can be served warm, chilled, or at room temperature, and makes a perfect side dish for summer gatherings or hearty meals.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Dressing
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
Additional Ingredients
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 green onions, sliced
- Optional: 4 strips cooked bacon, crumbled
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes, ensuring a crispy texture.
- Prepare Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
- Roast Potatoes: Spread the potatoes cut side down on a parchment-lined baking sheet. Roast in the oven for 25–30 minutes, flipping once halfway through, until golden and crispy. Let them cool slightly after roasting.
- Make Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth and fully combined.
- Add Fresh Ingredients: Stir the finely chopped red onion, fresh dill, and sliced green onions into the dressing mixture.
- Toss with Potatoes: Add the warm roasted potatoes to the bowl with the dressing and gently toss to coat all the ingredients evenly.
- Optional Bacon: If using, fold in crumbled cooked bacon to add a smoky flavor to the salad.
- Serve: Serve the potato salad warm, at room temperature, or chilled according to your preference.
Notes
- For a lighter version, substitute Greek yogurt for some or all of the mayonnaise to reduce calories and fat.
- You can use air-fried potatoes to reduce cooking time and get a similar crispiness.
- This salad pairs wonderfully with grilled meats or works well as a hearty vegetarian side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg