Description
A restaurant-worthy potato salad with crispy roasted baby gold or red potatoes tossed in a bright Dijon and dill dressing. This no-boil, no-simmer recipe delivers a golden, flaky crust and herbaceous flavor in under 25 minutes. Perfect for weeknights or gatherings as a versatile side dish.
Ingredients
1.5 pounds baby gold or red potatoes, halved
1/4 cup olive oil (for roasting)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon coarse salt
2 tablespoons olive oil (for dressing)
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon chopped fresh dill
1 teaspoon lemon zest (optional)
Fresh dill for garnish
Instructions
Preheat oven to 400°F (200°C)
Toss potatoes with 1/4 cup olive oil, oregano, rosemary, and coarse salt
Spread in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway for even browning
Increase oven to broil (high) and roast for 5 minutes, until edges are golden-crisp
In a bowl, whisk together 2 tablespoons olive oil, Dijon mustard, lemon juice, minced garlic, chopped dill, and lemon zest
Transfer roasted potatoes to the dressing, gently toss to coat, and garnish with fresh dill before serving
Notes
Use a halal-certified Dijon mustard to ensure no alcohol content
Substitute fresh herbs like thyme or tarragon if dill is unavailable
For extra protein, top with grilled chicken or chickpeas
Meal prep: Store in an airtight container in the fridge for up to 3 days
Adjust lemon juice to taste for desired acidity
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg