Warm Roasted Potato Salad

5 from 4 votes

This potato salad was going to be a classic but then we roasted the potatoes and it took things to a whole new level! We love warm roasted potato salad!

Prep Time5

Cook Time30

Total Time35

Course: Over 100 Family Reunion Food Ideas

Keyword: bbq, christmas, grilling, potato salad, potatoes, salad, side, thanksgiving

Servings: servings

Author: Sweet Basil

Ingredients

8 Large Red Potatoes quartered and quartered again
Olive Oil
2 teaspoons Kosher Salt
Fresh Black Pepper

For the Dressing

1/2 Cup Mayonnaise
1 1/2-2 Tablespoons Dijon Mustard
1 Tablespoon Honey
2 teaspoons Sugar
1 teaspoon Apple Cider Vinegar
1 teaspoon Fresh Dill chopped, or 1/2 Teaspoon Dry Dill
1/2 teaspoon Kosher Salt
Fresh Black Pepper

US Customary - Metric

Instructions

Heat the oven to 425 degrees.
On a cookie sheet, drizzle about 1 tablespoon of olive oil.
Olive Oil
Add the potatoes, salt and pepper and toss to coat.
8 Large Red Potatoes, 2 teaspoons Kosher Salt, Fresh Black Pepper
Bake for 30-40 minutes or until golden and tender.
Place in a large bowl and allow to rest for 15-20 minutes or until warm but not at all hot.
Dress with the dressing until it's coated as much as you desire and serve immediately.
!For the dressingIn a small bowl, whisk together the mayonnaise, mustard, honey, and sugar.
1/2 Cup Mayonnaise, 1 1/2-2 Tablespoons Dijon Mustard, 1 Tablespoon Honey, 2 teaspoons Sugar
Add the vinegar, dill, and salt and whisk again.
1 teaspoon Apple Cider Vinegar, 1 teaspoon Fresh Dill, 1/2 teaspoon Kosher Salt
Season to taste with pepper.
Fresh Black Pepper

Notes

The dressing can be made days in advance and kept in a sealed container until the potatoes are ready

Should not be left out for more than 2 hours.

Nutrition