A Side for an Easy Weeknight Dinner: Garlicky Roasted Potato Salad

This easy salad has some added texture from crispy roasted potatoes and is best served warm, but can be served cold as well. The flavor of the roasted potatoes is still delicious when served chilled! 

Adapted from Food52

time: 1 hour 

yield: 4servings

INGREDIENTS

- 1 pound small potatoes (white or red) 

- 3 tablespoons olive oil

- 11/4 teaspoons salt
- 1/2 teaspoon ground black pepper

- 1/ 4onion, sliced finely
- 4 cloves of garlic finely chopped
- 4 tablespoons mayonnaise
- 1 tablespoon lemon juice

1 teaspoon dijon mustard
- thyme or other fresh herbs to taste

DIRECTIONS

1. Preheat the oven to 400 degrees. 

2. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil. 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool.

Alternatively, you can roast the potatoes in the instant pot on the air fryer setting for 40 minutes at 375, stirring halfway through.

3. In a bowl, combine the chopped garlic, onions. garlic, mayonnaise. lemon juice, Dijon mustard, and herbs. Mix and pour over the cooled potatoes.

Serve with roasted chicken and a vegetable side.

Bon appetit!