Roasted Potato Salad

👩‍🍳 Instructions:

1. Roast the Potatoes 🔥:

• Preheat your oven to 425°F (220°C).
• On a baking sheet, toss the halved potatoes with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
• Spread them out in a single layer for even roasting.
• Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender on the inside. 🥔✨

2. Prep the Mix-ins 🥒:

• While the potatoes are roasting, chop your red onion, celery, pickles, parsley, and dill.
• Set them aside in a large mixing bowl.

3. Make the Dressing 🥄:

• In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and creamy.

4. Assemble the Salad 🥗:

• Once the potatoes are roasted, let them cool for about 10 minutes.
• Add the slightly warm potatoes to the bowl with the chopped veggies.
• Pour the creamy dressing over the top and gently toss to combine, ensuring every bite is coated in that delicious dressing. 😋

5. Chill & Serve ❄️:

• For the best flavor, refrigerate the potato salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.
• Garnish with extra fresh herbs if desired and enjoy! 🌿

🍽️ Serving Suggestions:

• This salad pairs perfectly with grilled meats, burgers, or as a side to your favorite sandwiches. 🍔🥪
• Add some crispy bacon bits 🥓 or crumbled feta cheese for an extra layer of flavor!

📝 Recipe Tips:

• No Baby Potatoes? Use Yukon Gold or red potatoes, chopped into 1-inch pieces.
• Make it Lighter: Swap half the mayo for Greek yogurt for a healthier twist.
• Storing Leftovers: Store in an airtight container in the fridge for up to 3 days.

❓ Have You Tried This Roasted Potato Salad?

Let me know how it turned out for you in the comments! 💬👇 If you loved this recipe, don’t forget to share it with your foodie friends. 💌

Happy cooking! 🥔🥗💕