Roasted Potato Salad

Simple to make and bursting with flavor, this roasted potato salad is all kinds of delicious. Dressed in a tangy mustard vinaigrette.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 389kcal

Cut the potatoes into wedges and add to cold salted water.
Bring to the boil and cook until tender (around 20 minutes).
Preheat the oven to 430F / 220c.
Once cooked, drain the potatoes and place on a baking sheet. Drizzle over the olive oil and add a few pinches of salt and pepper. Roast until golden brown, around 40 minutes.
Meanwhile, heat a some oil in a skillet on a medium high heat. Add in the sliced red onions and cook until softened, about 5 minutes. Set aside.
In the same skillet, add the green beans and cook for 5 minutes and set aside.
Mix together the ingredients for the dressing and keep refrigerated.
Once the potatoes are roasted, place them into a large bowl. Add in the cooked beans and onions and fresh dill. Pour in the dressing, toss to combine and serve immediately.

Add the potatoes to cold water and bring them to the boil. If you add them to already boiling water they won't cook evenly through.
Cook the potatoes in salted water to help season them right from the start. Take care not to overcook the potatoes. They should be fork tender but not falling apart.
Don't overcook the onions or green beans. The onions should be just softened and the beans should still have a bit of crunch to them.
This potato salad is best served as soon as it is ready so that the potatoes have a nice crunch to them.