Ingredients
- 2 pounds yukon gold potatoes, cleaned and cut into bite-size chunks all the same size
- 1 tablespoon vegetable oil
- salt and pepper
- ⅓ cup dijon mustard
- ⅓ cup white wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup light tasting olive oil
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped dill
- 1 tablespoon freshly chopped chives
Recipe Description
Roasted potato and herb salad is taken to the next level by roasting the potatoes before bathing them in a delicious Dijon dressing. With the addition of fresh herbs, that takes it from a really good potato salad to a really great potato salad.
If you don’t already know, I love cooking with fresh herbs. Whether used on their own, or combining multiple herbs, it is the best way to impart fresh flavor into any dish and herbs pair very well with creamy potatoes.
This potato salad is the perfect side dish for grilling or food on the go like a picnic or road trip because it travels so well and actually tastes better at room temperature. I could eat this like a meal in itself.
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