Garlic-Roasted Potato Salad
Potatoes roasted with garlic and herbs, tossed with a tangy mustard dressing. This american-inspired salads ready in about 43 minutes pairs olive oil, minced garlic, chopped fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes Yukon Gold potatoes
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 2 tbsp, chopped fresh dill
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 cup, finely diced red onion
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 425°F. Toss 1.5 lbs cubed potatoes with 2 tbsp olive oil, 4 minced garlic cloves, and 1/4 tsp sea salt. Spread in a single layer on a baking sheet.
- Step 2: Roast for 25-28 minutes, stirring once halfway, until potatoes are golden and tender when pierced with a fork.
- Step 3: In a small bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 2 tbsp chopped fresh dill. Toss with hot roasted potatoes and 1/4 cup diced red onion until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Roasted Potato Salad take to make?
Total time is about 43 minutes (15 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Roasted Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Garlic-Roasted Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Roasted Potato Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Roasted Potato Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
