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Roasted Potato Salad

Roasted Potato Salad is a colorful and flavorful dish that combines tender baby potatoes, fresh herbs, and crunchy veggies, all brought together with a zesty lemon dressing. Perfect for summer barbecues or cozy family dinners, this easy-to-make salad is guaranteed to impress your guests and become the highlight of any meal.

  • Total Time: 40 minutes
  • Yield: Serves approximately 6

Ingredients

Scale
  • 2 pounds baby potatoes
  • 3 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and halve baby potatoes. Toss them with olive oil, salt, and pepper in a large bowl.
  3. Spread seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
  4. While potatoes roast, chop cucumbers and tomatoes, and finely chop herbs.
  5. Whisk together lemon juice, additional olive oil, salt, and pepper for the dressing.
  6. Once roasted potatoes have cooled slightly, combine them with cucumbers, tomatoes, herbs, and dressing in a large bowl. Toss gently to mix.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 250
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: For added flavor, mix in grilled chicken or swap baby potatoes for sweet potatoes. Sprinkle nuts or seeds on top before serving for extra crunch.

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