Roasted Red Potato Salad

This roasted red potato salad is a hearty, flavorful twist on the classic dish. The red potatoes are roasted to golden perfection, giving the salad a crispy texture and smoky flavor that pairs beautifully with the creamy dressing. Tossed with tangy mustard, fresh herbs like dill and parsley, and a touch of red onion for bite, this salad is a delicious and versatile side dish perfect for barbecues, picnics, or weeknight dinners. The roasted potatoes add a richness that elevates the salad, making it stand out from traditional cold potato salads.

Ingredients:

• 2 lbs red potatoes, quartered
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 hard-boiled eggs, chopped (optional)
• 2 tbsp chopped chives (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the quartered red potatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
2. Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside, but tender on the inside. Let them cool slightly.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth.
4. Add the roasted potatoes, chopped red onion, dill, parsley, and hard-boiled eggs (if using) to the bowl with the dressing. Gently toss everything to combine.
5. Season with salt and pepper to taste. Garnish with chopped chives before serving.
6. Serve warm or chilled, depending on your preference. Enjoy!