Roasted Potato Salad

Irresistible herb-roasted potato salad is a completely delicious twist on a summer staple. Crispy roasted potatoes, heady dried herbs, and a wealthy and creamy sauce with fresh herbs and minced red onions. Packed stuffed with flavor, this roasted potato salad is destined to change into a favourite, each with the family and together with your guests!

🥔 What Makes This Recipe So Good

• If you’re someone that hates potato salad, I don’t blame you. Cold, mayonnaisey cubes of overcooked potatoes have never been my thing, either. This herby potato salad, though, is a far cry from the chilled potato salads you’re used to. Seriously. This version is amazing enough that roasted potato salad might just change into certainly one of your favorite foods… ever!
• The flavors are deep and savory, with a little bit of bite from the red onions and earthiness from the red potatoes. Yes, we’re still coating the potatoes in mayo, but it surely’s added almost as soon because the potatoes come out of the oven so it’s not gloppy and even really “creamy” per se. Your guests may not even understand it’s mayo.
• Roasted potato salad goes very well with your whole favorite cookout dishes. Burgers, BBQ, grilled chicken, egg salad, elote, steak, margaritas… Whatever’s often in your picnic table, this salad matches right in.

👩🏼‍🍳 Chef’s Tips

• When it comes time to cut the potatoes, do your best to keep the pieces roughly the identical size and thickness. The more uniform they’re, the less like they’ll be to cook unevenly. There’s nothing worse than roasting potatoes and ending up with half of them burnt and half of them just barely cooked-through.
• Along that very same line, keep watch over the potatoes and adjust the cook times as needed. half-hour + quarter-hour could also be way too long in your oven if it’s recent or simply an over-achiever. The roasted potatoes are able to change into salad after they’re golden and crisp and you’ll be able to easily pierce them with a fork.
• Oven fully occupied? You can totally pull off this salad recipe by roasting your potatoes within the air fryer as a substitute! Check out my recipe for air fryer potatoes and use the herb mix from this recipe as a substitute!

🥗 More Summer Salads We Can’t Get Enough Of

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Roasted Potato Salad

Prep:20 minutes minutes

Cook:55 minutes minutes

Total:1 hour hour 15 minutes minutes

Perfect for picnics, potlucks, and cookouts alike, this irresistible roasted potato salad deserves a spot in your summer table.

Equipment

• Oven

• vegetable brush or kitchen towel

• Cutting board

• Sharp chef’s knife

• large mixing bowl

• 2 Silicone spatulas or 1 silicone spatula and 1 large wood spoon

• small mixing bowl

• Spoon or whisk

• large baking sheet

• Spatula

• large heat-resistant bowl

• medium mixing bowl

Instructions

• Preheat oven to 375° Fahrenheit. Wash 3 kilos red potatoes under running water, using vegetable brush or kitchen towel to remove all surface dirt. Dry washed potatoes well then place on cutting board.

• Once all potatoes have been washed, fastidiously chop each potato into even, bite-sized pieces. Transfer chopped potatoes to large mixing bowl.

• Pour ¼ cup neutral-tasting oil over potatoes in mixing bowl then toss or gently stir potatoes to coat fully in oil. Set bowl aside.

• Add 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon dried thymeand 1 ½ teaspoons salt to small mixing bowl.

• Stir well to thoroughly mix herbs, then pour roughly 25% of herb mixture into bowl of potatoes. Toss potatoes to distribute herbs, then add roughly 25% more herb mixture to bowl. Repeat as needed until potatoes are thoroughly covered in oil and herbs.

• Transfer herb-covered potatoes to large baking sheet and spread potatoes out across pan in single, even layer. Avoid overlapping potatoes if in any respect possible.

• Place baking sheet in preheated oven. Roast potatoes half-hour, then fastidiously remove pan from oven.

• Use spatula to flip all potatoes over once, in order that tops of potatoes now face down. Return baking sheet to oven and roast potatoes 15 to twenty minutes more or until potatoes are golden brown and crispy.

• Carefully remove baking sheet from oven. Transfer roasted potatoes to large heat-resistant bowl and set potatoes aside to chill 3 to five minutes.

• While potatoes cool, add ⅔ cup full-fat mayonnaise, ⅓ cup chopped fresh cilantroand ⅓ cup finely chopped red onion to medium mixing bowl. Stir ingredients together until well incorporated.

• Once potatoes have cooled but are still very warm, scrape mayonnaise mixture into bowl of potatoes. Fold potatoes into mayonnaise mixture until completely coated.

• Serve roasted potato salad immediately, either warm or at room temperature. Do not serve cold.

Notes

• Potatoes: Since we’re not peeling this potatoes, be sure you wash them thoroughly and take away all surface dirt before cooking or consuming. Chop the potatoes into same-sized pieces in order that they cook evenly.
• Make it Vegan: Use vegenaise as a substitute of mayo.
• Make it Whole30: Use a Whole30 mayonnaise.

Nutrition Information

Serving Size: 1 serving, Calories: 320cal, Protein: 4g, Fat: 21g, Saturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 8mg, Sodium: 588mg, Potassium: 837mg, Total Carbs: 30g, Fiber: 4g, Sugar: 3g, Net Carbs: 26g, Vitamin A: 103IU, Vitamin C: 16mg, Calcium: 56mg, Iron: 3mg