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👩🍳 Instructions:
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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