Forget everything you know about boring, mayo-laden potato salads! This Roasted Potato Salad with Dill Scallion Vinaigrette is about to revolutionize your side dish game. Imagine crispy, golden-brown potatoes kissed with a tangy, herb-packed dressing that will make your taste buds dance with joy. Perfect for summer barbecues, potlucks, or when you simply want to elevate your everyday meal, this recipe is a game-changer that will have everyone asking for seconds – and the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
- 1/4 cup scallions, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the baby potatoes thoroughly and pat them dry with paper towels. Cut the potatoes in half, ensuring they are roughly uniform in size for even roasting.
- In a large mixing bowl, toss the halved potatoes with olive oil, ensuring each potato is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned potatoes cut-side down on the prepared baking sheet, arranging them in a single layer to ensure maximum crispiness.
- Roast the potatoes in the preheated oven for 20-25 minutes, turning them once halfway through cooking. They should be golden brown and crispy on the outside, tender on the inside.
- While potatoes are roasting, prepare the vinaigrette. In a small bowl, whisk together apple cider vinegar, Dijon mustard, chopped fresh dill, and chopped scallions.
- Remove potatoes from the oven and let them cool for 5-10 minutes. Transfer to a serving bowl.
- Drizzle the prepared dill scallion vinaigrette over the warm potatoes, gently tossing to ensure even coating.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they roast quickly and create the perfect crispy exterior.
- Pat potatoes completely dry before roasting to ensure maximum crispiness. Moisture is the enemy of a golden-brown crust!
- Use a high-quality olive oil and don't be shy with seasoning. Salt and pepper are your friends here.
- Arrange potatoes cut-side down on the baking sheet for the crispiest results. This technique creates a beautiful caramelized surface.
- Let the potatoes cool slightly before adding the vinaigrette – this helps the dressing cling better and prevents soggy potatoes.
- For extra flavor, try adding a pinch of garlic powder or smoked paprika to the potatoes before roasting.
- The vinaigrette is best when served warm or at room temperature, so time your preparation accordingly.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
