Description
Golden, crispy roasted baby potatoes tossed with tangy Dijon-vinegar dressing and fresh herbs. A quick, herb-packed side dish perfect for summer gatherings or weeknight meals.
Ingredients
1.5 pounds baby gold or red potatoes
1/4 cup olive oil
1 tsp dried oregano
1/2 tsp dried rosemary
2 green onions, thinly sliced
1 tbsp fresh dill, chopped
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp white vinegar
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C)
Toss potatoes with olive oil, oregano, rosemary, and salt on a baking sheet
Roast for 15 minutes, until tender and golden
Meanwhile, whisk mayonnaise, Dijon mustard, vinegar, dill, and parsley for dressing
Transfer potatoes to a bowl, add green onions and dressing
Toss until evenly coated
Notes
Omit crumbled bacon for a vegetarian version. Add chickpeas or grilled vegetables for extra protein.
Chill before serving for a refreshing contrast to warm dishes.
Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg