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Herbed Roasted Potato Salad

Herbed Roasted Potato Salad

Herbed Roasted Potato Salad features crispy red potatoes, creamy dressing, and fresh herbs, making it a perfect side dish for summer grill-outs.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Sides
Cuisine American
Servings 8 servings
Calories 303 kcal

Equipment

  • large sheet pan
  • Food Processor

Ingredients
  

  • 2 pounds petite red potatoes quartered
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 clove garlic grated or minced
  • ½ lemon juice
  • 1 sprig dill leaves removed
  • ½ cup fresh parsley leaves
  • ⅛ cup fresh basil leaves
  • ⅛ cup fresh tarragon leaves
  • 2 teaspoons honey
  • 4 hard-boiled eggs chopped
  • 1 stalk celery finely chopped
  • ½ cup red onion finely chopped

Instructions
 

  • Heat oven to 450 degrees. On a baking sheet, toss potatoes with olive oil, salt, and pepper. Roast for 20 minutes. Stir the potatoes and roast for another 15 or 20 minutes until crispy and soft. Set aside to cool.
  • In a food processor, combine mayonnaise, Dijon mustard, garlic, lemon juice, dill, parsley, basil, tarragon, and honey. Process until smooth.
  • In a large bowl, stir together the cooled potatoes with hard-boiled eggs, celery, and red onion. Pour the mayonnaise dressing on top and stir until everything is well-coated. Store in the refrigerator to chill. Enjoy!

Notes

Petite red potatoes work best. If using regular red potatoes, cut them into 1-inch chunks. The salad lasts in the refrigerator for about five days.

Nutrition

Serving: 1scoopCalories: 303kcalCarbohydrates: 18gProtein: 3gFat: 24gCholesterol: 12mgSodium: 799mgSugar: 6g
Keyword grilled dishes, Herbed Roasted Potato Salad, potato salad, salad recipes, summer sides
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