Roasted Potato Salad
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Make this roasted potato salad recipe for your next summer cookout. Fresh herbs and savory dressing make it a crowd-pleasing side dish!
- Author: Diana
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads, Potatoes
- Method: Roast
- 2 pounds red-skinned potatoes
- 1 small red onion, cut into 1/2-inch pieces
- 1 clove garlic, finely minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons chopped fresh dill
- 1 tablespoon chopped fresh chives, plus more for garnish
- 2/3 cup mayonnaise
- 4 tablespoons sour cream
- 1 tablespoon lemon juice
- Heat the oven to 425 F.
- Scrub the potatoes and peel if you want. Cut them into 3/4-inch cubes.
- Combine the potatoes, red onion, garlic, dill, chives, salt, and pepper.
- Roast the potatoes for 30 to 35 minutes or until tender and lightly browned.
- Let the potatoes cool and transfer them to a bowl. Add the dill, chives, mayonnaise, sour cream, and lemon juice. Toss to coat.
- Taste and adjust the seasonings and add more mayo or sour cream, as desired.