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Crispy Roasted Potato Salad Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 298
Ingredients Method Notes

Ingredients
  

  • 2 lb baby potatoes, halved
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 small shallot, minced
  • 1 tsp honey or maple syrup (optional)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh chives

Method
 

  1. Preheat the oven to 425°F (220°C). Toss the halved potatoes with 3 tbsp olive oil, salt, and pepper. Spread them cut side down on a sheet pan and roast 25 minutes. Flip and roast another 10 to 15 minutes until golden and crisp.
  2. While the potatoes roast, whisk the Dijon, red wine vinegar, shallot, and honey. Slowly whisk in 1/4 cup olive oil until emulsified. Taste and adjust salt and pepper.
  3. Toss the hot potatoes with half the dressing and the fresh herbs. Serve warm or at room temperature with the remaining dressing on the side.

Notes

Serve this salad soon after you make it; the potatoes stay crisp for a couple of hours at room temperature but soften over time. If you have leftovers, reheat them in the oven to bring back some crunch. Do not refrigerate the salad already tossed with all the dressing, or it will become soggy.