Description
A comforting yet fresh take on classic potato salad, featuring crispy roasted potatoes, fragrant herbs, and a bright lemon-mustard dressing.
Ingredients
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2 pounds baby potatoes, halved or quartered
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3 tablespoons olive oil
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1 teaspoon sea salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme leaves
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1/4 cup fresh parsley, finely chopped
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2 tablespoons fresh chives, sliced
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1/3 cup olive oil
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2 tablespoons Dijon-style mustard
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2 tablespoons lemon juice
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1 teaspoon honey
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Toss potatoes with olive oil, salt, pepper, garlic powder, rosemary, and thyme.
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Spread potatoes in a single layer and roast for 35–40 minutes, flipping halfway, until golden and crisp.
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Whisk olive oil, mustard, lemon juice, honey, salt, and pepper to make the dressing.
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Transfer hot potatoes to a bowl, drizzle with dressing, and toss gently.
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Fold in parsley and chives. Serve warm or at room temperature.
Notes
For best results, dress the potatoes while warm so they absorb maximum flavor. Adjust herbs to taste and serve slightly warm or at room temperature for optimal texture and aroma.
- Prep Time: 15 minutes
- Cook Time: 40 minutes