Description
This bold and flavorful twist on classic potato salad combines golden roasted baby potatoes with a creamy herbed dressing — perfect for summer cookouts or picnics.
Ingredients
For the Potatoes:
1½ lbs baby potatoes (red or gold)
2 tbsp olive oil
Salt and pepper, to taste
For the Dressing:
⅓ cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
1 small garlic clove, minced
Salt and pepper, to taste
Add-Ins:
¼ cup red onion, finely diced
⅓ cup celery, finely chopped
2 tbsp chopped dill pickles or relish
2 tbsp fresh dill, chopped
2 tbsp chives, chopped
Instructions
Preheat Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
Boil Potatoes: Boil baby potatoes in salted water for 15–20 minutes, until fork-tender. Drain and let cool slightly.
Smash & Roast: Transfer potatoes to baking sheet and gently smash with a glass. Drizzle with olive oil, season with salt and pepper, and roast 25–30 minutes until golden and crispy.
Make Dressing: While potatoes roast, whisk together mayo, sour cream, Dijon mustard, vinegar, honey, garlic, salt, and pepper.
Combine Salad: In a large bowl, mix roasted potatoes, red onion, celery, pickles, dill, and chives. Pour dressing over and toss gently.
Serve: Enjoy warm, room temp, or chilled.
Notes
Swap sour cream for Greek yogurt for a tangier twist.
Add crumbled feta, goat cheese, bacon, or jalapeños for extra flavor.
A dash of smoked paprika gives a nice smoky finish.
Best with baby red or gold potatoes for texture and flavor.
Easily made vegetarian or dairy-free with the right swaps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Roasted, Boiled
- Cuisine: American
