Smoky Paprika Roasted Potato Salad with Lemon Herb Vinaigrette
This recipe uses crispy, smoky roasted potatoes instead of boiled ones for a flavorful, warm potato salad side dish perfect for a barbecue.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs red potatoes or fingerling potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, snipped
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil (for dressing)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Pinch of sugar
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the quartered potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until the potatoes are tender inside and have crispy edges.
- While the potatoes roast, whisk together the lemon juice, 1/4 cup extra virgin olive oil, Dijon mustard, oregano, and sugar in a small bowl to make the vinaigrette.
- In a large bowl, combine the warm roasted potatoes, diced red onion, parsley, and chives.
- Pour the vinaigrette over the warm potato mixture. Toss gently to coat everything evenly.
- Serve the salad warm or at room temperature. This is the best roasted potato salad recipe for summer side dish for barbecue.
Notes
- To keep the potatoes crispy, do not overcook them, and toss them with the dressing while they are still warm, not hot.
- You can prepare the potatoes ahead of time; store them cooled and toss with the dressing just before serving.
- For a German style roasted potato salad flavor, substitute the lemon juice with white wine vinegar and add 1 tablespoon of bacon fat to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 180
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 4
- Cholesterol: 0