Roasted Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
700g baby gold/red potatoes
02 -
60ml olive oil
03 -
1 teaspoon dried oregano
04 -
1/2 teaspoon dried rosemary
05 -
1/2 teaspoon dried sage
06 -
1/2 teaspoon garlic powder
07 -
Kosher salt
08 -
Fresh cracked pepper
→ Toppings
09 -
6 strips bacon, cooked and crumbled
10 -
2 stalks green onion, thinly sliced
11 -
2-4 tablespoons fresh chopped parsley
→ Dressing
12 -
120ml mayonnaise
13 -
2 tablespoons white wine vinegar
14 -
2 tablespoons fresh chopped dill
15 -
1.5 tablespoons Dijon mustard
16 -
1/2 teaspoon garlic powder
17 -
Kosher salt
18 -
Fresh cracked pepper
# Instructions:
01 -
Heat oven to 230°C (450°F).
02 -
Wash potatoes, dry thoroughly, and slice them in half. Place on a parchment-lined baking sheet.
03 -
Drizzle with olive oil and season with oregano, rosemary, sage, garlic powder, several large pinches of kosher salt and a large pinch of pepper. Toss to coat evenly and arrange in a single layer.
04 -
Roast potatoes for 12-15 minutes or until fork-tender. Then broil on high for 1-2 minutes, flip and broil for another 1-2 minutes until golden and crispy.
05 -
While potatoes are roasting, combine mayonnaise, white wine vinegar, dill, Dijon mustard, garlic powder, and a couple large pinches of salt and pepper in a bowl. Whisk until smooth.
06 -
Transfer roasted potatoes to a serving platter. Top with crumbled bacon, green onions, and parsley. Drizzle with the Dijon dressing and serve immediately.
# Notes:
01 -
This salad is best served warm but can also be enjoyed at room temperature.
02 -
For a lighter version, substitute Greek yogurt for half of the mayonnaise.