Ingredients
Scale
- 2½ pounds small red-skinned potatoes, scrubbed and quartered
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, finely chopped
- 4 scallions, thinly sliced
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the quartered potatoes with 3 tablespoons of olive oil, salt, and pepper. Spread them on the baking sheet with the cut sides facing down. Roast them for 30–40 minutes until they are golden and tender.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Once the potatoes are done roasting, transfer them to a large bowl while they are still warm. Add the finely chopped garlic, sliced scallions, and chopped parsley.
- Pour the vinaigrette over the warm potatoes and gently toss to coat everything.
- Allow the salad to rest for 15–20 minutes before serving to let the flavors blend. You can serve it warm or at room temperature.
Notes
Pair this salad with grilled meats, sandwiches, or as part of a larger buffet spread. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg