Ingredients with Measurements:
- 2 pounds of small red potatoes, quartered
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of diced red onion
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh chives
- 1/4 cup of apple cider vinegar
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the quartered potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the potatoes out in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden brown and tender.
4. While the potatoes are roasting, prepare the dressing by whisking together the diced red onion, chopped parsley, dill, chives, apple cider vinegar, mayonnaise, Dijon mustard, and honey in a mixing bowl.
5. Once the potatoes are done roasting, transfer them to the mixing bowl with the dressing and toss until evenly coated.
6. Serve the roasted potato salad warm or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold or fingerling potatoes.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add chopped hard-boiled eggs for extra protein.
- Add diced celery or pickles for a crunchy texture.
- Add crumbled feta or blue cheese for a tangy flavor.
Tips and tricks:
- Make sure to toss the potatoes in the dressing while they are still warm to allow the flavors to meld together.
- For a crispier texture, roast the potatoes at a higher temperature for a shorter amount of time.
- Leftover roasted potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover roasted potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the roasted potato salad for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the roasted potato salad in a large bowl or on a platter garnished with additional chopped herbs.
Garnishes:
- Garnish with additional chopped herbs or a sprinkle of paprika.
Pairings:
- Serve the roasted potato salad as a side dish with grilled chicken, steak, or fish.
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Coleslaw
Troubleshooting advice:
- If the potatoes are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the potatoes thoroughly before quartering them.
- Store leftover roasted potato salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular dish in many cultures and is believed to have originated in Germany in the 18th century.
Flavor profiles:
- This roasted potato salad has a savory and slightly tangy flavor from the apple cider vinegar and Dijon mustard, balanced by the sweetness of the honey.
Serving suggestions:
- Serve the roasted potato salad as a side dish at a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A