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Green Roasted Potato Salad

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Prep Time 30 minutes
Cook Time 1 hour
Servings: 4
Course: Appetizer, Side Dish
Ingredients Method

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

Method
 

  1. Preheat oven to 400 degrees.
  2. Wash your baby potatoes and slice them in half.
  3. In a medium bowl, toss them with your tablespoon of vegetable oil and salt.
  4. Arrange on a parchment lined sheet, cut side facing down.
  5. 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.
  6. While potatoes are cooking prep the rest of your vegetables.
  7. When potatoes are browned, take them out of oven and let cool slightly in pan.
  8. After they are slightly cooled, place them in a bowl and add your diced pickles, cucumbers, sliced green onion, and dill.
  9. Make dressing: In a small bowl, mix together your ingredients, mayonnaise, finely choppedparsley, black pepper, pinch of salt, and honey.
  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 and
  11. Serve immediately and enjoy!