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.

Roasted Potato Salad
Photo: Blaine Moats
Hands On Time:
10 mins
Total Time:
1 hrs 40 mins
6 cups


  • 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


  1. 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.

  2. 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.

Nutrition Facts (per serving)

239 Calories
14g Fat
27g Carbs
3g Protein
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.

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