Description
A delicious and crunchy twist on classic potato salad, featuring crispy potatoes, fresh herbs, and a tangy dressing.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper.
- Spread the potatoes on a baking sheet in a single layer and roast in the oven for 25-30 minutes or until crispy and golden brown, flipping halfway through.
- Once the potatoes are cooked, remove them from the oven and let them cool slightly.
- In a large bowl, combine the cooked potatoes, diced celery, diced red onion, and chopped parsley.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Pour the dressing over the potato mixture and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- Feel free to add other ingredients like bacon bits or hard-boiled eggs for extra flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 5
Keywords: crispy potato salad, crunchy potato salad, summer potato salad, easy potato salad, vegetarian potato salad