Roasted Herb Potato Salad

It’s potato salad season and this is the one to make. Crispy edge and tender center potatoes tossed in a tangy, zingy garlic dill sauce. A vibrant salad that is packed with lots of fresh flavors.

—Potato Ingredients—

2 pounds baby potatoes

1/3 cup olive oil

1 teaspoon garlic powder

1 tablespoon lemon pepper

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

——Vegetables——

1/2 red onion

3 stalks of celery

1 bunch of dill

1/2 bunch of parsley

——Dressing Ingredients——

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon stone ground mustard

2 tablespoons dill relish

1 tablespoon rice vinegar (white, apple or red vinegar)

1/8 teaspoon salt or to taste

1/8 teaspoon black pepper

1 clove garlic minced

1. Preheat your oven to 400°F.

2. Wash and cut the baby potatoes in half. Place them in a large bowl, season the potatoes with olive oil, garlic powder, lemon pepper, paprika, salt and black pepper.

3. Toss well until all the potatoes are coated with the seasonings. Transfer the potatoes into a baking sheet lined with parchment paper.

4. Bake for 45 to 50 minutes, or until the potatoes are crispy. Turn once half-way through baking.

5. While the potatoes are roasting, prep the veggies and dressing.

6. Slice and chop the veggies and herbs into bite size pieces.

7. Make the Dressing— In a large bowl combine together the mayonnaise, sour cream, stone ground mustard, relish, vinegar, salt, pepper and garlic.

8. Let the potatoes cool for at least 15 minutes Once they come out of the oven.

9. Assemble the salad- Add the potatoes, veggies and herbs to the dressing and toss until well combined and coated. Serve right away or place it in the refrigerator for at a few hours to serve the salad chilled and enjoy!

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