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Overhead view of a large bowl of roasted potato salad with diced roasted potatoes, fresh herbs, and red onions.

Roasted Potato Salad

40aprons.com/herb-roasted-potato-salad/
Perfect for picnics, potlucks, and cookouts alike, this irresistible roasted potato salad deserves a spot on your summer table.
Prep 20 minutes
Cook 55 minutes
Total 1 hour 15 minutes
Recipe Makes (Approximate): 8 servings

Equipment

  • Oven
  • vegetable brush or kitchen towel
  • Cutting board
  • Sharp chef's knife
  • large mixing bowl
  • 2 Silicone spatulas or 1 silicone spatula and 1 large wooden spoon
  • small mixing bowl
  • Spoon or whisk
  • large baking sheet
  • Spatula
  • large heat-resistant bowl
  • medium mixing bowl

Ingredients

For the Roasted Potatoes

  • 3 pounds red potatoes
  • ¼ cup neutral-tasting oil (olive oil, avocado oil, refined coconut oil, etc.)

For the Herb Blend

For the Creamy Dressing

  • ⅔ cup full-fat mayonnaise
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup finely chopped red onion

Instructions

  • Preheat oven to 375° Fahrenheit. Wash 3 pounds red potatoes under running water, using vegetable brush or kitchen towel to remove all surface dirt. Dry washed potatoes well then place on cutting board.
  • Once all potatoes have been washed, carefully chop each potato into even, bite-sized pieces. Transfer chopped potatoes to large mixing bowl.
  • Pour ¼ cup neutral-tasting oil over potatoes in mixing bowl then toss or gently stir potatoes to coat fully in oil. Set bowl aside.
  • Add 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon dried thyme, and 1 ½ teaspoons salt to small mixing bowl.
  • Stir well to thoroughly blend herbs, then pour approximately 25% of herb mixture into bowl of potatoes. Toss potatoes to distribute herbs, then add approximately 25% more herb mixture to bowl. Repeat as needed until potatoes are very well covered in oil and herbs. Note: entire herb blend may or may not be used.
  • Transfer herb-covered potatoes to large baking sheet and spread potatoes out across pan in single, even layer. Avoid overlapping potatoes if at all possible.
  • Place baking sheet in preheated oven. Roast potatoes 30 minutes, then carefully remove pan from oven.
  • Use spatula to flip all potatoes over once, so that tops of potatoes now face down. Return baking sheet to oven and roast potatoes 15 to 20 minutes more or until potatoes are golden brown and crispy. Note: Be careful not to burn potatoes - adjust times as needed depending on size of chopped potatoes.
  • Carefully remove baking sheet from oven. Transfer roasted potatoes to large heat-resistant bowl and set potatoes aside to cool 3 to 5 minutes.
  • While potatoes cool, add ⅔ cup full-fat mayonnaise, ⅓ cup chopped fresh cilantro, and ⅓ cup finely chopped red onion to medium mixing bowl. Stir ingredients together until well incorporated.
  • Once potatoes have cooled but are still very warm, scrape mayonnaise mixture into bowl of potatoes. Fold potatoes into mayonnaise mixture until completely coated.
  • Serve roasted potato salad immediately, either warm or at room temperature. Do not serve cold.

Recipe Notes

  • Potatoes: Since we're not peeling this potatoes, be sure to wash them very well and remove all surface dirt before cooking or consuming. Chop the potatoes into same-sized pieces so they cook evenly.
  • Make it Vegan: Use vegenaise instead of mayo.
  • Make it Whole30: Use a Whole30 mayonnaise.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 320calProtein: 4gFat: 21gSaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 588mgPotassium: 837mgTotal Carbs: 30gFiber: 4gSugar: 3gNet Carbs: 26gVitamin A: 103IUVitamin C: 16mgCalcium: 56mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/herb-roasted-potato-salad/