TasteToronto | Roasted Green Potato Salad

Roasted Green Potato Salad

Easy

Roasted Green Potato Salad

Roasted Green Potato Salad

Method

Roasted Green Potato Salad 11 Steps

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Wash your baby potatoes and slice them in half.

  • Step 3

    In a medium bowl, toss them with a tablespoon of vegetable oil and salt.

  • Step 4

    Arrange on a parchment lined sheet, cut-side facing down.

  • Step 5

    Roast potatoes in oven at 400°F, for about 50 minutes until potatoes are cooked and the sliced side of your potatoes are nicely browned.

  • Step 6

    While potatoes are cooking, prep the rest of your vegetables.

  • Step 7

    When potatoes are browned, take them out of the oven and let cool slightly in pan.

  • Step 8

    After they are slightly cooled, place them in a bowl and add your diced pickles, cucumbers, sliced green onion and dill.

  • Step 9

    Make dressing: In a small bowl, mix together your ingredients, mayonnaise, finely chopped parsley, black pepper, pinch of salt and honey.

  • Step 10

    Pour your dressing over your potatoes and veggies and toss until everything is coated in the dressing and ingredients are distributed evenly. Season with more salt.

  • Step 11

    Serve immediately and enjoy!

Tags:

Toronto Recipes

Potato Salad

Roasted Potato Salad

Roasted Green Potato Salad

Easy

Roasted Green Potato Salad

Nadia Boachie
written by

Nadia Boachie

Roasted Green Potato Salad

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

1 hours 0 mins

0.0

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Side Dishes

Ingredients

Potato Salad

  • 1 bag (~1 1/2 pounds) baby potatoes, sliced in half

  • 1 teaspoon salt

  • 1 tablespoon vegetable oil

  • 4 stalks green onion, chopped

  • 6 dill pickles, diced

  • 1 large English cucumber, diced

  • 1/4 cup fresh dill, diced

Dressing

  • 4 tablespoons mayonnaise

  • 1 teaspoon honey

  • 1 tablespoon parsley, finely diced

  • Pinch of salt

  • 1/4 teaspoon black pepper

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Method

Roasted Green Potato Salad 11 Steps

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Wash your baby potatoes and slice them in half.

  • Step 3

    In a medium bowl, toss them with a tablespoon of vegetable oil and salt.

  • Step 4

    Arrange on a parchment lined sheet, cut-side facing down.

  • Step 5

    Roast potatoes in oven at 400°F, for about 50 minutes until potatoes are cooked and the sliced side of your potatoes are nicely browned.

  • Step 6

    While potatoes are cooking, prep the rest of your vegetables.

  • Step 7

    When potatoes are browned, take them out of the oven and let cool slightly in pan.

  • Step 8

    After they are slightly cooled, place them in a bowl and add your diced pickles, cucumbers, sliced green onion and dill.

  • Step 9

    Make dressing: In a small bowl, mix together your ingredients, mayonnaise, finely chopped parsley, black pepper, pinch of salt and honey.

  • Step 10

    Pour your dressing over your potatoes and veggies and toss until everything is coated in the dressing and ingredients are distributed evenly. Season with more salt.

  • Step 11

    Serve immediately and enjoy!

Tags:

Toronto Recipes

Potato Salad

Roasted Potato Salad

Roasted Green Potato Salad