This roasted potato salad is a fun twist on a classic! With crispy edges and delicious herbs, it’s the perfect side dish for any meal. Who could resist those golden-brown bites?
I love how easy it is to make this salad. Just roast the potatoes and mix in some fresh veggies and dressing. It’s a guaranteed hit at my family gatherings—yum!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or red potatoes for this salad. Their creamy texture complements the crispiness perfectly. If you prefer, you can swap with fingerling potatoes or even sweet potatoes for a different flavor profile.
Olive Oil: Olive oil gives the potatoes a nice golden color and flavor. If you’re looking for a different taste, avocado oil works well too!
Garlic Powder: Garlic powder adds a nice kick. If you have fresh garlic, feel free to substitute one clove of minced garlic for a more vibrant flavor.
Mayonnaise: Mayonnaise is key for creaminess. If you’re looking for a lighter option, Greek yogurt or sour cream can be excellent substitutes.
How Do I Roast Potatoes for Maximum Crispiness?
The secret to achieving those crispy edges is all in the roasting process! Here’s how to do it right:
- **Preheat your oven**: Make sure it’s hot enough (425°F or 220°C) before adding the potatoes.
- **Even coating**: Toss the potatoes well in olive oil and seasoning. This helps them roast evenly.
- **Single layer**: Lay them out in a single layer on the baking sheet. Crowding them will steam the potatoes instead of roasting.
- **Flip halfway**: Don’t forget to turn them after about 15 minutes for an even golden brown on all sides.
- **Cooling time**: Let them cool slightly before mixing in the dressing to retain their crispiness.
Following these steps will guarantee that your potatoes come out perfectly crispy every time!
Easy Roasted Potato Salad with Crispy Edges
Ingredients You’ll Need:
For the Roasted Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes), halved or quartered
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional, for extra flavor)
For the Salad:
- 1/4 cup red onion, finely chopped
- 2 celery stalks, diced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or sugar
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious roasted potato salad takes about 10 minutes to prep and 25-35 minutes to roast the potatoes, making a total of around 45-50 minutes. It’s a simple and satisfying dish that’s perfect for gatherings or a cozy meal at home!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While the oven is heating up, line a baking sheet with parchment paper or foil to prevent the potatoes from sticking.
2. Season the Potatoes:
In a large mixing bowl, toss the halved or quartered baby potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika until they are all evenly coated. This is where the flavor starts!
3. Roast the Potatoes:
Spread the seasoned potatoes out on the prepared baking sheet in a single layer. Make sure they aren’t crowded, as you want them to roast, not steam. Roast for 25-35 minutes, flipping them halfway through, until they are tender inside and have crispy golden edges.
4. Cool the Potatoes:
Once your potatoes are roasted to perfection, remove them from the oven. Let them cool for a few minutes to avoid wilting the fresh veggies when mixed.
5. Make the Dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), honey, and a pinch of salt and pepper. Adjust the seasonings to your taste for a creamy and tangy dressing.
6. Combine the Salad:
Add the slightly cooled roasted potatoes to the bowl with the dressing. Toss in the chopped red onion, diced celery, and fresh parsley. Gently mix everything together until the potatoes and veggies are well coated with the dressing.
7. Final Touches and Serving:
Give your salad a taste and add more salt and pepper if needed. You can serve it warm right away, or refrigerate it for a bit and enjoy it chilled. Either way, it’s going to be delicious!
8. Optional Garnish:
For a beautiful presentation, consider garnishing with extra fresh parsley or a sprinkle of paprika before serving.
Enjoy your crispy-edged roasted potato salad! It’s sure to be a hit at your table!
FAQ for Easy Roasted Potato Salad with Crispy Edges
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work great, feel free to experiment with fingerling or even sweet potatoes. Just keep in mind that cooking times may vary slightly depending on the potato variety.
How Can I Make This Salad Ahead of Time?
You can prepare the roasted potatoes and dressing in advance! Simply store them separately in airtight containers in the fridge. Combine them the day of serving to maintain the potatoes’ crispy texture.
What Should I Do with Leftover Salad?
Leftover potato salad can be stored in the fridge in an airtight container for up to 3 days. Just give it a gentle stir before serving again, and feel free to add a splash of vinegar or a bit more dressing to freshen it up.
Can I Add Other Vegetables?
Definitely! This salad is versatile—feel free to add chopped bell peppers, cucumbers, or even olives for extra flavor and crunch. Just make sure to keep the veggies fresh to avoid sogginess.
