Crisp Roasted Potato Salad
Serves 415 mins prep40 mins cook
This end-of-summer dish features crisp, fresh baby potatoes combined with a tangy mustard dressing and a variety of colorful ingredients. Perfect as a side dish or a light meal.
0 servings
What you need
Instructions
1: Preheat the oven to 450°F. 2: Boil a large pot of salted water, add the potatoes and boil for 10-13 minutes. Drain the potatoes and discard the water. 3: Add the hot potatoes to a baking sheet, then add the olive oil, butter, salt, paprika, garlic powder, and oregano. Toss everything to combine and allow the butter to melt on the potatoes. Place them in the oven for 25-28 minutes, until crisp, tossing a couple times while roasting. 4: While the potatoes roast, make the dressing. Add the olive oil, water, mayo (or Greek yogurt), mustard, apple cider vinegar, dates, pepper, oregano, salt, and garlic to a high-speed blender. Blend until smooth. 5: Assemble the salad. Add the potatoes, chopped cilantro, green olives, red onion, and sun-dried tomatoes to a large bowl. Add the dressing and toss. 6: Top with slivered almonds and more cilantro.View original recipe