Roasted Potato Salad

Warm and tangy roasted potato salad with garlic, rosemary, Dijon mustard, and lemon is an easy summer side that complements many meals.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

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.
2 pounds russet potatoes, 6 garlic cloves, 2 sprigs fresh rosemary, 4 tablespoons olive 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, salt, and pepper in a large mixing bowl.
2 tablespoons chopped fresh parsley, 2 teaspoons Dijon mustard, Juice of half a lemon, Salt and pepper to taste
Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.

Be sure to spread the potatoes out in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roasting and won’t get that nice golden edge.
Whole garlic cloves mellow as they roast, so don’t worry about them being too strong. They’ll add a gentle, savory flavor to every bite.
Toss the potatoes with the dressing while they’re still hot. The warmth helps them soak up all that bright mustard and lemon flavor.