Description
Elevate your next gathering with this robust, flavor-packed potato salad. Replacing traditional boiled potatoes with oven-roasted, golden-brown wedges, this dish features a vibrant emulsion of fresh garden herbs and tangy lemon-Dijon vinaigrette. Perfect for picnics or barbecues, it offers a balanced, cooling, and nutritious side dish that avoids heavy mayo while delivering a delightful contrast of textures and fresh flavors.
Ingredients
2 lbs Yukon Gold Potatoes, cut into 1-inch uniform cubes
4 tbsp Extra Virgin Olive Oil, divided
1/4 cup Fresh Dill, finely minced
1/4 cup Fresh Parsley, flat-leaf variety, finely chopped
3 tbsp Fresh Chives, sliced thin
2 tbsp Lemon Juice, freshly squeezed
1 tbsp Dijon Mustard
1 tsp Sea Salt
1/2 tsp Black Pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, toss the cubed potatoes with two tablespoons of olive oil, salt, and black pepper.
Spread the potatoes in a single layer on a baking sheet.
Roast for 30 to 35 minutes until they achieve a deep golden color and are fork-tender.
While potatoes roast, whisk the remaining two tablespoons of olive oil, lemon juice, and Dijon mustard in a small bowl until fully emulsified.
Stir in the fresh dill, parsley, and chives to the dressing.
Once the potatoes are done, remove from the oven and while still warm, toss them gently in a large bowl with the prepared herb vinaigrette.
Serve immediately while warm or allow to cool to room temperature as preferred.
Notes
Tossing the roasted potatoes while they are still warm is essential for the vinaigrette to absorb into the potato flesh for maximum flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Summer Desserts
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg