Easy Roasted Potato Salad
Roasted potato salad is a delicious Whole30 compliant side dish. This recipe relies on ingredients other than mayonnaise to create a rich flavor.
Servings 6 people
Calories 154kcal
Ingredients
For the salad
- 2 lb baby potatoes cut in quarters
- 1 tbsp olive oil
- 1 tsp dried or fresh thyme
- Salt and black pepper to taste
- 3 tbsp chopped cooked bacon see recipe HERE.
For the dressing
- 1 ½ tbsp. olive oil
- 1 tbsp red wine vinegar
- 1 tsp yellow mustard
- 1 tsp fresh thyme chopped
- 1 tbsp shallots finely chopped
Instructions
- Preheat oven to 400 F degrees. Line a baking sheet with aluminum foil and on top of it with parchment paper. Set aside.
- In a large bowl, add potatoes, olive oil, thyme, salt and black pepper. Mix everything very well to combine.
- Place the potatoes in a single layer on the prepared baking sheet.
- Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
- While potatoes are in the oven, make the dressing. Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.
- When potatoes are done, place in a serving side, drizzle dressing over potatoes and top with chopped bacon.
Notes
- You can peel the potatoes or keep the skin on the potatoes.
- Make sure the potatoes are cut as uniformly as possible, so they cook evenly.
- Feel free to swap fresh thyme for dried thyme.
- To store: Keep this recipe refrigerated for up to 4 days.
- To reheat: You can reheat the salad or enjoy it at room temperature.
- To freeze: Potatoes' texture changes when you freeze them. You can freeze them if you want in a freezer-safe bag or container.
Nutrition
Serving: 1/6 | Calories: 154kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Cholesterol: 4mg | Sodium: 487mg | Potassium: 666mg | Fiber: 2g | Sugar: 1g