Roasted Herb Potato Salad

 

My best cooking always comes from just throwing things together last minute, not over-thinking it. These potatoes I made were no exception, and the bonus was I got to use a ton of herbs that I'd planted. So Ina Garten of me.

Anyways,

I quickly tossed the chopped potatoes in olive oil on a baking sheet, sprinkled with salt, pepper, chopped dill and rosemary from my garden. 

I roasted for about 25 minutes at 375 degrees, while we were putting together our outdoor sectional.

When they were perfectly browned and slightly crispy, I tossed them in a quick dressing of Dijon mustard, apple cider vinegar, olive oil, honey, and more chopped fresh dill and rosemary. Served warm with a boatload of fresh herbs, this quick potato salad was perfect with our filet mignon (yep we splurged on filets from BJ's. And also 2 lbs of hummus)

Don't over think it, just whip up a quick roasted herb potato salad. The recipe below makes a good amount for two people. I hate having leftovers so I usually just cook enough for that night's dinner.



 

 

Roasted Herb Potato Salad

 

Roasted Potatoes:

1/2 a bag of Green Giant Klondike Gourmet Potatoes (it's 12 oz. of potatoes, to be exact)

drizzle of olive oil

Big bunch of fresh rosemary and dill, chopped*

 

Dressing:

1 tbsp. olive oil

1/2 tbsp. apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. honey

Salt & pepper

*Remainder of chopped herbs

Preheat oven to 375. Chop potatoes into 1/2 inch pieces. Drizzle with olive oil (just enough to lightly coat the potatoes) sprinkle with salt and pepper and half of your chopped herbs. Bake for about 25 minutes or until crispy and lightly browned. While potatoes bake, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and other half of herbs. (Tip: mix the dressing up in a bowl big enough so you can just add the potatoes and mix). Toss the warm potatoes with the dressing. Enjoy!