Crispy Herb Potato Salad

Ingredients

• 2 lb Baby Gold Potatoes (washed, whole baby gold potatoes)
• 3 Tbsp Olive Oil (extra‑virgin, for drizzling)
• 1.5 tsp Kosher Salt (divided: 1 tsp for boiling water, 0.5 tsp for seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder (for seasoning potatoes)
• 3 stalks Scallions (green parts only, finely chopped)
• 2 Tbsp Fresh Dill (chopped)
• 2 Tbsp Fresh Parsley (chopped)
• 0.5 cup Mayonnaise (full‑fat, store‑bought or homemade)
• 0.25 cup Sour Cream (full‑fat)
• 1 tsp Dijon Mustard (smooth)
• 1 Tbsp Fresh Lemon Juice (about half a lemon, freshly squeezed)

Instructions

1. Boil the Potatoes

   Place the baby gold potatoes in a large pot, cover with cold water, add 1 tsp kosher salt, bring to a boil, then simmer until fork‑tender, about 15 minutes.

   Time: PT15M

2. Roast the Potatoes

   Preheat the oven to 425°F. Drain the potatoes and spread them in a single layer on a parchment‑lined baking sheet. Drizzle with olive oil, sprinkle with 0.5 tsp salt, 0.5 tsp pepper, and 0.5 tsp garlic powder. Toss to coat and bake for 20 minutes, turning halfway, until golden and crispy.

   Time: PT20M

   Temperature: 425°F

3. Prepare the Dressing

   While the potatoes roast, combine chopped scallions, dill, parsley, mayonnaise, sour cream, Dijon mustard, lemon juice, a pinch of salt and pepper in a mixing bowl. Whisk until smooth and taste for seasoning.

   Time: PT7M

4. Combine and Serve

   Remove the roasted potatoes from the oven and let cool for 5 minutes. Transfer to a large bowl, pour the dressing over, and toss gently to coat. Garnish with any remaining fresh herbs and serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g