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1. Roast the Potatoes :
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss the halved potatoes with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
- Spread them out in a single layer for even roasting.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender on the inside.
2. Prep the Mix-ins :
- While the potatoes are roasting, chop your red onion, celery, pickles, parsley, and dill.
- Set them aside in a large mixing bowl.
3. Make the Dressing :
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
4. Assemble the Salad :
- Once the potatoes are roasted, let them cool for about 10 minutes.
- Add the slightly warm potatoes to the bowl with the chopped veggies.
- Pour the creamy dressing over the top and gently toss to combine, ensuring every bite is coated in that delicious dressing.
5. Chill & Serve :
- For the best flavor, refrigerate the potato salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Garnish with extra fresh herbs if desired and enjoy!
Serving Suggestions:
- This salad pairs perfectly with grilled meats, burgers, or as a side to your favorite sandwiches.
- Add some crispy bacon bits or crumbled feta cheese for an extra layer of flavor!
Recipe Tips:
- No Baby Potatoes? Use Yukon Gold or red potatoes, chopped into 1-inch pieces.
- Make it Lighter: Swap half the mayo for Greek yogurt for a healthier twist.
- Storing Leftovers: Store in an airtight container in the fridge for up to 3 days.
Have You Tried This Roasted Potato Salad?
Let me know how it turned out for you in the comments! If you loved this recipe, don’t forget to share it with your foodie friends.
Happy cooking!
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