Description
This Roasted Potato Salad features tender red potatoes and sweet yellow onions roasted to perfection and tossed in a creamy tangy dressing with paprika and black pepper. Garnished with fresh chives, it’s a delightful twist on classic potato salad ideal for picnics, barbeques, or a comforting side dish.
Ingredients
Roasted Vegetables
- 3 pounds red potatoes, cut into small cubes
- 2 large yellow onions, chopped into large chunks (about 1-inch pieces)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Lawry’s seasoned salt
- 2 teaspoons black pepper
Dressing
- ½ cup (115 g) sour cream
- ¼ cup (58 g) mayonnaise
- ¼ teaspoon paprika
- ¼ teaspoon black pepper, to taste
Garnish
- Fresh chives, chopped, for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare vegetables: In a large bowl, toss the cubed red potatoes and chopped yellow onions with the olive oil, Lawry’s seasoned salt, and black pepper until they are evenly coated.
- Roast vegetables: Spread the seasoned potatoes and onions in a single layer on the prepared baking sheet. Roast in the oven for 60 to 75 minutes, flipping the vegetables halfway through to ensure even browning and crisp edges.
- Cool vegetables: Once roasted and golden, remove the baking sheet from the oven and let the potatoes and onions cool for about 15 minutes to make them ready for dressing.
- Whisk dressing: While the roasted vegetables cool, prepare the dressing by whisking together the sour cream, mayonnaise, paprika, and black pepper in a medium bowl until smooth and well combined.
- Combine salad: Transfer the roasted potatoes and onions into a large bowl, then pour the prepared dressing over them. Gently fold the mixture until all pieces are evenly coated with the creamy dressing.
- Garnish and serve: Sprinkle chopped fresh chives over the salad to add a fresh, mild onion flavor and a pop of green color. Serve the salad warm or at room temperature.
Notes
- To ensure even roasting, make sure the potatoes and onions are spread out in a single layer on the baking sheet without overcrowding.
- Flipping the vegetables halfway through roasting helps achieve a crispy texture on all sides.
- This salad is delicious served warm but can also be chilled for a cold potato salad variation.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing option.
- Adding fresh herbs like dill or parsley can enhance the flavor further.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American