Recipes and Cooking Roasted Potato Salad Thanks to the oil-lemon dressing you don't have to worry about this potato salad recipe sitting out for a couple hours at the barbecue like you do other mayo-based salads. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on June 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 10 mins Total Time: 1 hrs 40 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 2 pound tiny new red potatoes, halved or quartered 6 cloves garlic, halved 6 tablespoon olive oil Salt and pepper 2 ½ cup chopped celery 3 tablespoon lemon juice 1 tablespoon Dijon-style mustard Paprika Directions Preheat oven to 425°F. In a shallow roasting pan toss together potatoes, garlic, 1/4 cup of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast, uncovered, 30 minutes or until very tender and brown, stirring twice. Remove; let cool. Place in a large bowl. Add celery to potatoes. In a small bowl whisk together lemon juice, remaining oil, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add to potato mixture; toss to coat. Sprinkle with paprika. Serves 6. Rate it Print Nutrition Facts (per serving) 239 Calories 14g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 239 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 579mg 25% Total Carbohydrate 27g 10% Total Sugars 3g Protein 3g Vitamin C 18.3mg 92% Calcium 40mg 3% Iron 1.4mg 8% Potassium 823mg 18% Folate, total 44.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.