Roasted Potato Salad with Garlic and Rosemary tossed with dijon mustard and lemon juice.
I know what you’re thinking. “Another potato salad? Seems like recipes for potato salad are popping up everywhere just because it’s summer.”
Well. If you’re thinking that this is going to be just another potato salad recipe, you’re wrong. So wrong.
There are so many different kinds of potato salad! There’s the traditional Southern style with a mayonnaise dressing that’s Beeop’s favorite. And my all-time favorite Lemon Dill Potato Salad recipe with no mayo in sight.
But another long time favorite potato salad of mine is this Roasted Potato Salad. In this version, the potatoes are cubed, then tossed with rosemary and garlic and coated with olive oil. Then that’s all baked until the potatoes are done and slightly browned.
But here’s the best part. The hot potatoes are then tossed into a tangy mixture of Dijon mustard, lemon juice, and fresh parsley. Those little cubes of perfectly cooked hot potatoes just soak up every bit of that deliciousness making this one of the most delightful potato salads I’ve ever eaten.
I’ve found that this salad is best served hot and goes with almost anything you want to put it alongside. We enjoyed it with an expertly grilled rib-eye just last night. I really hope you’ll try this recipe. I think you’ll like it a lot!
🧾 More Recipes You’ll Like
- Crispy Roasted Potatoes
- Parmesan Garlic Baked Potato Wedges
- Leek and Potato Soup
- Slow Cooker Cheesy Potatoes and Ham
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Roasted Potato Salad
- 2 pounds russet potatoes cut into bite-size pieces
- 6 garlic cloves
- 2 sprigs fresh rosemary
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Dijon mustard
- Juice of half a lemon
- Salt to taste
- Preheat the oven to 400 degrees.
- Combine the potatoes, garlic, rosemary and olive oil in a large mixing bowl. Toss well so that the potatoes are coated with the oil.
- Place in a single layer on a large baking sheet and cook for 25-30 minutes or until the potatoes are cooked through and lightly browned.
- Meanwhile combine the fresh parsley, mustard, lemon juice and salt in a large mixing bowl.
- Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.