This roasted potato salad offers a delightful twist on the classic side dish. By roasting the new potatoes first, you achieve a wonderfully crispy exterior and fluffy interior that absorbs the dressing beautifully. The flavor profile is bright and fresh, relying on high-quality olive oil, fresh herbs, and a touch of acidity to cut through the starch. It’s a vegan-friendly option that works perfectly for summer picnics, barbecue gatherings, or as a hearty lunch accompaniment. Unlike boiled potato salads, this version holds up well at room temperature, making it ideal for outdoor events. Simple ingredients come together to create a dish that feels both rustic and refined.
Roasted Potato Salad
Description
This roasted potato salad offers a delightful twist on the classic side dish. By roasting the new potatoes first, you achieve a wonderfully crispy exterior and fluffy interior that absorbs the dressing beautifully. The flavor profile is bright and fresh, relying on high-quality olive oil, fresh herbs, and a touch of acidity to cut through the starch. It&# 226;ÂÂs a vegan-friendly option that works perfectly for summer picnics, barbecue gatherings, or as a hearty lunch accompaniment. Unlike boiled potato salads, this version holds up well at room temperature, making it ideal for outdoor events. Simple ingredients come together to create a dish that feels both rustic and refined.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC) and line a large baking sheet with parchment paper.
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Toss the quartered new potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
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Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.
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Roast in the preheated oven for 35 to 40 minutes, turning halfway through, until golden brown and tender when pierced with a fork.
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Transfer the roasted potatoes to a large serving bowl while still warm.
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Drizzle the remaining 1 cup of olive oil over the warm potatoes and toss gently to combine.
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Allow the salad to cool to room temperature before serving to let the flavors meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 705.2kcal
- % Daily Value *
- Total Fat 60.2g93%
- Saturated Fat 8.4g43%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 5.0g20%
- Sugars 1.8g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list mentions "1 cup Plus 2 tablespoons olive," which is interpreted here as 1 cup plus 2 tablespoons of olive oil total. Use 2 tablespoons for roasting to crisp the potatoes, and the remaining 1 cup for the dressing. If 1 cup of oil seems too heavy for your taste, reduce the dressing amount to 1/4 or 1/2 cup and add lemon juice or vinegar for brightness.
For best results, keep the potato quarters uniform in size so they roast evenly. New potatoes hold their shape well during roasting due to their lower starch content compared to Russets.
This salad is best served at room temperature or slightly chilled. It can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes will absorb more oil as they sit, so you may wish to add a splash of extra oil or lemon juice before serving leftovers.
Enhance the flavor by adding fresh chopped herbs such as parsley, dill, or chives just before serving. For added crunch, consider folding in crispy bacon bits (if not vegan) or toasted walnuts.
