Nothing screams summer like a potato salad. There are probably a 101 ways I could whip up a potato salad but this summer, this variation has been popular among friends and family. It is simple, delicious, filling and has the perfect combination of acidity, sweetness, fattiness and freshness from the fresh veggies and herbs mixed in. It is not your traditional ultra creamy potato salad though it does not shy away from a bit of creaminess in the dressing that combine mayo with freshly chopped parsley, honey for sweetness and seasoning. It utilizes coated baby potatoes, dill, pickles, green onions and cucumbers, that is it. If you are looking for a potato salad to serve as a side at your next barbecue or a potato salad you can have on its own as a meal, this is for you! Oh and did I mention, it is also mostly green so feed free to call this your new fave green potato salad if you so choose. Promise you won’t be disappointed.
Green Roasted Potato Salad
Ingredients
Potato Salad
- 1 bag of baby potatoes sliced in half ~1 1/2 pounds
- 1 teaspoon salt
- 1 tablespoon of neutral 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
Instructions
- Preheat oven to 400 degrees.
- Wash your baby potatoes and slice them in half.
- In a medium bowl, toss them with your tablespoon of vegetable oil and salt.
- Arrange on a parchment lined sheet, cut side facing down.
- Roast potatoes in oven at 400 degrees, for about 50 minutes until potatoes are cooked and the sliced side of your potatoes are nicely browned.
- While potatoes are cooking prep the rest of your vegetables.
- When potatoes are browned, take them out of oven and let cool slightly in pan.
- After they are slightly cooled, place them in a bowl and add your diced pickles, cucumbers, sliced green onion, and dill.
- Make dressing: In a small bowl, mix together your ingredients, mayonnaise, finely choppedparsley, black pepper, pinch of salt, and honey.
- 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 and
- Serve immediately and enjoy!
