Roasted Potato Salad with Herbs

Ditch the heavy mayo for this Roasted Potato Salad with Herbs! Crispy roasted potatoes tossed in a zesty, mayo-free dressing.

📝 Ingredients

• 2 pounds (1 kg) potatoes (peeled and cut into bite-size chunks all the same size)
• 4 tablespoons extra virgin olive oil
• A good pinch of salt
• 2 tablespoons Dijon mustard
• 1/4 cup (60 ml) white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt (or to your taste)
• 1/4 teaspoon ground black pepper (or to your taste)
• 1/2 cup (118 ml) extra virgin olive oil
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh chives (chopped)

👨‍🍳 Instructions

1. 1--- Boil the potatoes ---
2. 2Preheat the oven to 400°F (200°C). Place a cooling rack into a large baking sheet for drying the potatoes after boiling.
3. 3Add the potatoes to a large pan and cover with water. Bring to a boil and add a pinch of salt, boil for 5 minutes (just to cook a little, they will finish cooking in the oven).
4. 4Drain and spread the potatoes onto the cooling rack to dry for 5 minutes. If the potatoes are wet, they will not get coated with the oil and will steam in the oven instead of roast.
5. 5--- Roast the potatoes: ---
6. 6Add the potatoes to a large bowl and coat with the olive oil, salt and pepper, mix to coat well.
7. 7Spread the potatoes evenly on a baking pan (use 2 if you need to). Roast for 40 minutes, turning halfway through to evenly brown.
8. 8--- Make the dressing: ---
9. 9While the potatoes roast, add the mustard, vinegar, honey, salt, pepper to a large bowl. Drizzle in the olive oil while whisking until combined. Stir in the parsley, dill and chives Set aside.
10. 10When the potatoes are tender remove from the oven and allow to cool in the pan slightly for 5 minutes.
11. 11While the potatoes are still a little warm add them to the dressing. Use a large spoon to gently coat with the dressing.
12. 12Serve warm or room temperature.