Friday, June 28, 2013

Roasted Red Potato Salad

I just love summer and all the food that comes along with it. I love finding different ways to change the regular classics around. This is a different version of potato salad. This is just darn good. I also may have a slight obsession with potatoes. You won't have to worry about keeping this one cold. Coated with a simple dressing of lemon juice, balsamic vinegar and Dijon. This is mayonnaise free, perfect to hold up in the outside heat at your summer cookouts. 
Have a great weekend!

3 pounds Baby Red Potatoes Halved
1 whole Medium Red Onion Sliced Into 1 Inch Pieces
½ cups Olive Oil, Divided
1 teaspoon Salt, Divided
½ teaspoons Black Pepper, Divided
3 Tablespoons Balsamic Vinegar
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Dijon Mustard
2 teaspoons Sugar
3 cloves Garlic, Smashed And Chopped
1 Tablespoon Dried Dill

Preheat oven 425 degrees F.

In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place in a baking dish.

Roast for about 25-30 minutes until vegetables are tender and lightly browned, turning occasionally.

In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with dill.

Serve warm or at room temperature. Refrigerate leftovers.


  1. I love red potatoes. That looks delicious! New follower from the blog hop!


  2. Red potatoes are my favorite! This looks wonderful. Thank you for sharing on Foodie Friday

  3. I love the seasoning on these potatoes. Pinning this. Thanks for sharing them with us on foodie friday.

  4. This will be on my July 4 table! Thanks!

  5. I love dishes like this! Sounds delicious! I found you through Let's Get Social Sunday! I host a weekly recipe link party called Good Tastes Tuesday and would love for you to come over this week and link up your recipes!