Easy Roasted Potato Salad
This ridiculously easy roasted potato salad is the perfect transition dish between summer and fall. It can be served, warm, cold, or at room temperature, and makes great left overs.
Ingredients
- 1 lb baby potatoes, cut in half
- 3 shallots, peeled and cut in half lengthwise
- 1 tablespoon olive oil
- salt and pepper, to taste
- ¾ C mayo
- 2 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 tablespoon grainy mustard
- 1 C fresh dill, roughly chopped
Instructions
- Preheat your oven to 400°F. Spread the potatoes and shallots in a single layer on a large baking sheet. Roast for 30-40 minutes, stirring once, until the potatoes are cooked through and slightly golden on the cut side. Remove from oven and let them sit for 10 minutes.
- Meanwhile, make the dressing. Combine the mayo, apple cider vinegar, sugar and mustard in a small bowl. Mix well so the sugar has a chance to dissolve. Add ¾ of the dill and mix with the potatoes and shallots in a large bowl. Top with the remaining dill.
Tried this recipe?Let us know how it was!