Herb Roasted Potato Salad
This herb roasted potato salad is the perfect spring and summer potato salad: packed with flavor, a bit crispy, and definitely rich. Pairs beautifully with burgers and picnic-worthy food.
Yield: people
Ingredients
- 3 pounds red potatoes , unpeeled, cut into bite-sized pieces
- ¼ cup neutral oil
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon thyme
- 1 ½ teaspoon salt
- ⅔ cup mayonnaise (Veganaise works fine, for the vegans in the "hizzouse")
- ⅓ cup fresh cilantro , chopped
- ⅓ cup fresh red onion , chopped fine
Instructions
- Preheat the oven to 375º. Toss the bite-sized potatoes in the oil until coated well. Mix together your spices in a separate bowl. Add the spices, about 1/4 of the mixture at a time, until coated liberally (you may not use ALL the spices, but you do want the potatoes to be pretty dern covered).
- Roast for 30 minutes then flip with a spatula. Roast another 15-20 minutes, or until beautifully golden brown and crispy. As long as you don't <i>burn</i> the potatoes, you'll be good.
- Remove from the oven and scrape potatoes into a large heatproof bowl. Let cool for about 3-5 minutes or until they're no longer <i>hot</i> but very, very warm. Meanwhile, mix together the mayo, cilantro, and red onions. Scrape this mixture into the potatoes once you've allowed them to cool briefly and fold until coated in the mayonnaise-herb mixture.
Notes
Serve warm or at room temperature, but not cold. Tada!
Nutrition
Serving Size: 5g | Calories: 513cal | Protein: 6g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 940mg | Potassium: 1329mg | Total Carbs: 48g | Fiber: 6g | Sugar: 5g | Net Carbs: 42g | Vitamin A: 194IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 4mg