

Roasted Potato Salad
Here I present a recipe for Roasted Potato Salad. This is an elegant twist on the traditional! The potatoes are roasted to creamy perfection, then topped with a garlicky, lemon-dill sauce.
History in the making
In these uncertain times I would like to highlight that I am proudly Canadian 🇨🇦
And I am proudly, born and raised in Ontario. Shout out to #OntarioFarmers 🍅🍆🥦🍐🍎🍏
Thank you
Thank you to ALL farmers, for what you do.
This is how you make it
Preheat your oven to 350. This is lower than a typical roasted potato but I wanted to maintain the creaminess of the potato. So I went low and slow.
Lay the potatoes in an even layer, to ensure they are cooked through.
Toss with the olive oil, salt and pepper, to taste.
Roast in the oven for 60 minutes, or until the potatoes are for fork-tender.
To make the sauce, whisk together the mayonnaise, lemon juice, dill, garlic powder, and the 1/2 tsp of salt, and the 1/4 tsp of pepper.
Refrigerate until the potatoes are cooked.
To serve, top the roasted potatoes with the green onions, and then drizzle the sauce over top.
Serve immediately, or at room temperature.
ingredients used in this recipe
GREAT VALUE REAL MAYONNAISE
Pro tip of the day – this mayonnaise tastes IDENTICAL to Hellman’s Mayonnaise but it is half the price!
GREAT VALUE LEMON JUICE FROM CONCENTRATE
What I served with this recipe
Grilled Chicken
and a green salad with my …
Red Wine Shallot Vinaigrette with Honey
Roasted potato salad is an elegant twist on the traditional! The potatoes are roasted to creamy perfection, then topped with a garlicky, lemon-dill sauce.
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Roasted Potato Salad
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
Description
Roasted potato salad is an elegant twist on the traditional! The potatoes are roasted to creamy perfection, then topped with a garlicky, lemon-dill sauce.
Ingredients
3 lb potatoes (any), scrubbed clean, and cut into large chunks
1 tbsp olive or canola oil
Salt to taste, plus 1/2 tsp
Pepper to taste, plus 1/4 tsp
1/2 cup mayonnaise
2 tbsp lemon juice
1 tsp dried dill
1/2 tsp garlic powder
3 Green onions, sliced
Instructions
Preheat your oven to 350. This is lower than a typical roasted potato but I wanted to maintain the creaminess of the potato. So I went low and slow.
Lay the potatoes in an even layer, to ensure they are cooked through.
Toss with the olive oil, salt and pepper, to taste.
Toast in the oven for 60 minutes, or until the potatoes are for fork-tender.
To make the sauce, whisk together the mayonnaise, lemon juice, dill, garlic powder, and the 1/2 tsp of salt, and the 1/4 tsp of pepper.
Refrigerate until the potatoes are cooked.
To serve, top the roasted potatoes with the green onions, and then drizzle the sauce over top.
Serve immediately, or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: side
- Method: roast
- Cuisine: American
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