Roasted Potato Salad with Parsley and Dill Simple Recipe
A fresh and flavorful potato salad made with crispy roasted potatoes, herbs, and a light tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds baby potatoes or Yukon Gold potatoes, halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 tablespoons fresh chives, chopped
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 clove garlic, minced
1 teaspoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup sliced red onion
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, salt, pepper, and garlic powder.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Whisk together dressing ingredients in a bowl.
- Let potatoes cool slightly, then transfer to a bowl.
- Add dressing and herbs, then toss gently.
- Serve warm or at room temperature.
Notes
Use fresh herbs for the best flavor. Avoid overcrowding the pan for crisp potatoes.