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Crispy Roasted Potato Salad with Smoked Paprika Vinaigrette

Close-up of a white bowl filled with perfectly roasted potato salad, topped generously with fresh chopped parsley.
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Make this oven roasted potato salad for a side dish alternative with crispy edges and deep flavor, tossed in a tangy vinegar based roasted potato salad dressing.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, snipped
  • For the Dressing:
  • 1/4 cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Place the cut potatoes in a large bowl. Drizzle with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss to coat evenly.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, flipping halfway through, until the potatoes are tender inside and have crispy, browned edges.
  4. While the potatoes roast, prepare the dressing. In a small bowl, whisk together the sherry vinegar, Dijon mustard, smoked paprika, sugar, salt, and pepper. Slowly whisk in the 1/3 cup of olive oil until the dressing emulsifies slightly.
  5. Remove the roasted potatoes from the oven. Immediately transfer the hot potatoes to a large mixing bowl.
  6. Pour about two-thirds of the dressing over the warm potatoes. Gently toss to coat. The heat helps the potatoes absorb the flavor.
  7. Add the sliced red onion, parsley, and chives to the bowl. Toss gently again.
  8. Taste the salad. Add more dressing if desired. Serve this warm potato salad immediately or let it cool slightly before serving.

Notes

  • For a make ahead roasted potato salad, you can roast the potatoes up to one day in advance. Store them cooled and undressed in the refrigerator. Reheat slightly before tossing with the dressing.
  • If you prefer a creamy roasted potato salad dressing, substitute 1/4 cup of the olive oil in the vinaigrette with mayonnaise.
  • This recipe works well as a summer bbq potato salad alternative to the classic cold version.

Nutrition

Find it online: https://cookerycommand.com/roasted-potato-salad-recipe-crispy-vinegar/