Roasted Potato Salad Recipe for Light, Flavorful Sides
Herbed Roasted Potato Salad is a savory, aromatic side dish with tender roasted potatoes, fresh herbs, garlic, and a light tangy dressing, perfect for summer meals, picnics, or casual dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
3 garlic cloves, minced
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil (for dressing)
1/4 cup finely diced red onion or scallions
Optional: 2 tablespoons capers or roasted red peppers
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper.
- Spread in a single layer on a baking sheet and roast 25–30 minutes, turning halfway, until golden and tender.
- Whisk together Dijon mustard, vinegar, and olive oil for the dressing.
- Toss roasted potatoes with dressing, parsley, and red onion or scallions.
- Add optional ingredients if desired. Serve warm, at room temperature, or chilled.
Notes
Adjust herbs, vinegar, and optional ingredients to taste. Can be served warm or cold.