Here’s a delicious Roasted Potato Salad recipe that combines the smoky flavor of roasted potatoes with a creamy, tangy dressing. It’s perfect for picnics, barbecues, or as a hearty side dish.
Ingredients:
- 2 lbs baby potatoes (red or yellow, halved)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 slices of bacon (cooked and crumbled)
- 1/2 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup dill pickles (chopped, optional)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Preheat the oven: to 425Β°F (220Β°C).
- Prepare the potatoes:
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast the potatoes:
- Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Toss halfway through for even roasting.
- Remove from the oven and let cool slightly.
- Prepare the dressing:
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
- Assemble the salad:
- In a large bowl, combine the roasted potatoes, crumbled bacon, red onion, parsley, and dill pickles (if using).
- Pour the dressing over the salad and gently toss until everything is well coated.
- Chill and serve:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Enjoy this roasted potato salad as a flavorful and satisfying side dish!
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