Roasted Red Potato Salad Recipe

Name: Roasted Red Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Baby Red Potatoes Halved; 1 whole Medium Red Onion, Sliced Into 1 Inch Peices; 1/2 cups Olive Oil, Divided; 1 teaspoon Salt, Divided; 1/2 teaspoons Black Pepper, Divided; 3 Tablespoons Balsamic Vinegar; 3 Tablespoons Fresh Lemon Juice; 2 Tablespoons Dijon Mustard; 2 teaspoons Sugar; 3 cloves Garlic, Smashed And Chopped; 1 Tablespoon Dried Dill

Servings: persons

3 pounds Baby Red Potatoes Halved
1 whole Medium Red Onion, Sliced Into 1 Inch Peices
1/2 cups Olive Oil, Divided
1 teaspoon Salt, Divided
1/2 teaspoons Black Pepper, Divided
3 Tablespoons Balsamic Vinegar
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Dijon Mustard
2 teaspoons Sugar
3 cloves Garlic, Smashed And Chopped
1 Tablespoon Dried Dill

1
Preheat oven 425 F.
2
In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place in a baking dish.
3
Roast for about 25-30 minutes until vegetables are tender and lightly browned, turning occasionally.
4
In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. When potatoes are done remove them from the oven. Add dressing to the potato mixture; toss to coat. Sprinkle with dill.
5
Serve warm or at room temperature. Refrigerate leftovers.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds Baby Red Potatoes Halved, 1 whole Medium Red Onion, Sliced Into 1 Inch Peices, 1/2 cups Olive Oil, Divided, 1 teaspoon Salt, Divided, and more.

Yes, Roasted Red Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Potato Salad

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