Roasted Potato Salad
You will want to make this hearty and refreshing Roasted Potato Salad again and again this Spring and Summer!
Servings: 8
Calories: 217kcal
Equipment
Ingredients
Roasted Potatoes
- 25 oz bag mini golden potatoes
- 1 tbsp olive oil
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp kosher salt
For the Salad
- 1 cup radishes sliced
- 8 oz peas cooked
- ⅓ cup pine nuts
- 5 oz arugula
- ¼ cup green onions chopped
- ¼ cup fresh dill cilantro, or parsley
- Flaky salt to taste
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 tbsp champagne vinegar
- 2 tbsp fresh tarragon
- 2 tbsp fresh chives
- 2 small garlic cloves
- 1/2 of a shallot chopped
- 1 tsp dijon mustard
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 425℉.
- Slice the potatoes in half, then add them to a sheet pan and toss with olive oil until they are fully coated. Then add the garlic powder, onion powder, and salt, tossing again to coat.25 oz bag mini golden potatoes, 1 tbsp olive oil, ½ tbsp garlic powder, ½ tbsp onion powder, 1 tsp kosher salt
- Place the potato halves cut side down and spread them out on the baking sheet so there’s some space in between them, then bake for 20-25 minutes.
- While the potatoes are roasting, add the mayonnaise, buttermilk, champagne vinegar, tarragon, chives, garlic, shallot, dijon mustard, and salt to a food processor and blend until combined.1/4 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp champagne vinegar, 2 tbsp fresh tarragon, 2 tbsp fresh chives, 2 small garlic cloves, 1/2 of a shallot, 1 tsp dijon mustard, 1/4 tsp kosher salt
- When the potatoes are finished cooking, allow them to cool for 5-6 minutes before adding them to a large serving bowl with the radishes, peas, pine nuts, arugula, and green onions. Mix in the dressing and toss everything to combine. Top with flaky salt before serving and enjoy!1 cup radishes, 8 oz peas, ⅓ cup pine nuts, 5 oz arugula, ¼ cup green onions, Flaky salt, ¼ cup fresh dill
Notes
- Tip: Roast the pine nuts if you want to enhance their flavor! It will deepen their natural sweetness and add a rich, nutty aroma.
- I like to serve this salad warm, but you can also prepare it ahead of time and serve it cold or at room temperature. Just keep the arugula and dressing separate until you’re ready to serve.
- Trader Joe’s Cilantro dressing or Brianna's Home Style Creamy Cilantro Lime dressing are also delicious on this potato salad!
Nutrition
Calories: 217kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 443mg | Potassium: 681mg | Fiber: 5g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 3mg
