Description
This sophisticated potato salad replaces heavy mayonnaise with a vibrant, garden-fresh herb vinaigrette. By roasting the Yukon Gold potatoes, the recipe achieves a deep, caramelized flavor and a perfect contrast between golden, crispy edges and tender centers. The zesty lemon-dijon dressing provides a bright, refreshing finish that pairs perfectly with grilled main courses, making it an essential side dish for your next outdoor gathering or weeknight family dinner.
Ingredients
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
1/3 cup extra virgin olive oil
1 tbsp fresh rosemary, finely minced
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh chives, snipped
3 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tsp sea salt
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Toss the cubed potatoes with 2 tablespoons of olive oil, the minced rosemary, and 1/2 teaspoon of salt in a large bowl.
Spread the potatoes in a single layer on a rimmed baking sheet.
Roast for 30 to 35 minutes until deep golden brown and tender in the center.
While potatoes roast, whisk together the remaining olive oil, lemon juice, Dijon mustard, and the other 1/2 teaspoon of salt in a small bowl.
Remove potatoes from the oven and transfer to a large serving bowl.
Toss the warm potatoes with the prepared vinaigrette, fresh parsley, and chives.
Serve warm or at room temperature.
Notes
For best results, coat the potatoes evenly to ensure consistent browning across all surfaces. The salad develops better flavor as it marinates for 15-20 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg