Roasted Potato Salad
Make this roasted potato salad recipe for your next summer cookout. Fresh herbs and a savory dressing make it a crowd-pleasing side dish!
Ingredients
- 2 pounds potatoes, red-skinned or Yukon Gold
- ½ cup chopped red onion
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- 2 tbsp vegetable oil
- 1 clove garlic, grated on a microplane grater
- 1 tbsp lemon juice
- 2 tsp chopped fresh dill
- 1 tbsp chopped fresh chives, plus more for garnish if desired
- ⅔ cup mayonnaise, or more, as needed
- 4 tbsp sour cream
Recommended Equipment
Instructions
- Heat the oven to 425°F.
- Scrub the potatoes and peel if you want. Cut them into 3/4-inch cubes.2 pounds potatoes
- Toss the potatoes, red onion, salt, pepper, and oil together on a large rimmed baking sheet.1/2 cup chopped red onion | 1/2 tsp salt | 1/4 tsp freshly ground black pepper | 2 tbsp vegetable oil
- Roast the potatoes for 30 to 35 minutes or until tender and lightly browned.
- Stir the grated garlic into the lemon juice. This will help disperse the garlic evenly.1 clove garlic | 1 tbsp lemon juice
- Let the potatoes cool a bit and transfer them to a bowl. Add the garlic and lemon juice mixture, dill, chives, mayonnaise, sour cream, and lemon juice. Toss to coat.2 tsp chopped fresh dill | 1 tbsp chopped fresh chives | 2/3 cup mayonnaise | 4 tbsp sour cream
- Taste and adjust the seasonings, adding more mayo or sour cream if desired. Garnish with extra chives if desired.
Nutrition
Calories: 350kcalCarbohydrates: 29gProtein: 4gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 15mgSodium: 364mgPotassium: 685mgFiber: 4gSugar: 2gVitamin A: 94IUVitamin C: 33mgCalcium: 34mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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