Crisp Roasted Potato Salad with Tangy Mustard Dressing by @starinfinitefood

Name: Crisp Roasted Potato Salad with Tangy Mustard Dressing
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Ingredients: 680 g Baby Potatoes quartered; 78 ml Olive Oil for the potatoes, for the dressing; 1 tbsp Butter; 1 tsp Salt for the potatoes; 1 tsp Paprika; 1 tsp Garlic Powder; 2 tsp Dried Oregano for the potatoes; 60 ml Water for the dressing; 1 tbsp Mayo or Greek yogurt; 1 tbsp Yellow Mustard; 1 tbsp Apple Cider Vinegar; 5 Dates; 0.25 tsp Pepper; 1 clove Garlic; 80 ml Cilantro chopped, plus more for garnish; 80 ml Green Olives chopped; 120 ml Red Onion thinly sliced; 2 tbsp Sun Dried Tomatoes chopped; Slivered Almonds for garnish

43 min

4 servings

🥔

680 g

Baby potatoes

🫒

78 ml

Olive oil

🧈

1 tbsp

Butter

🧂

1 tsp

Salt

🌶️

1 tsp

Paprika

🧄

1 tsp

Garlic powder

🌿

2 tsp

Dried oregano

💧

60 ml

Water

🥚

1 tbsp

Mayo

🌼

1 tbsp

Yellow mustard

🍎

1 tbsp

Apple cider vinegar

🌴

5

Dates

⚫

0.25 tsp

Pepper

🧄

1 clove

Garlic

🌿

80 ml

Cilantro

🫒

80 ml

Green olives

🧅

120 ml

Red onion

🍅

2 tbsp

Sun dried tomatoes

🌰

Slivered almonds

Preheat
Preheat the oven to 450.
Boil
- Baby potatoes
- Salt
- Water
Boil a large pot of salted water, add the potatoes and boil for 10-13 minutes, then drain and discard the water.
Add
- Baby potatoes
- Olive oil
- Butter
Add the hot potatoes to a baking sheet with the olive oil, butter, salt, paprika, garlic powder and oregano, and toss to combine, letting the butter melt onto the hot potatoes.
Place
- Baby potatoes
Place the potatoes in the oven for 25-28 minutes, until crisp, tossing a couple times while roasting.
Roast
- Olive oil
- Water
- Mayo
While the potatoes roast, add the olive oil, water, mayo, mustard, apple cider vinegar, dates, pepper, oregano, salt and garlic to a high speed blender and blend until smooth.
Add
- Baby potatoes
- Cilantro
- Green olives
Add the potatoes, cilantro, green olives, red onion and sun dried tomatoes to a large bowl.
Add
Add the dressing and toss.
Top
- Slivered almonds
- Cilantro
Top with almonds and more cilantro.

Crisp Roasted Potato Salad with Tangy Mustard Dressing by @starinfinitefood

43 min

4 servings

🥔

680 g

Baby potatoes

🫒

78 ml

Olive oil

🧈

1 tbsp

Butter

🧂

1 tsp

Salt

🌶️

1 tsp

Paprika

🧄

1 tsp

Garlic powder

🌿

2 tsp

Dried oregano

💧

60 ml

Water

🥚

1 tbsp

Mayo

🌼

1 tbsp

Yellow mustard

🍎

1 tbsp

Apple cider vinegar

🌴

5

Dates

⚫

0.25 tsp

Pepper

🧄

1 clove

Garlic

🌿

80 ml

Cilantro

🫒

80 ml

Green olives

🧅

120 ml

Red onion

🍅

2 tbsp

Sun dried tomatoes

🌰

Slivered almonds

Preparation Steps

Step 1/8
Preheat the oven to 450.
Step 2/8
Boil a large pot of salted water, add the potatoes and boil for 10-13 minutes, then drain and discard the water.
🥔Baby potatoes
🧂Salt
🍲Large pot
🧺Colander
Step 3/8
Add the hot potatoes to a baking sheet with the olive oil, butter, salt, paprika, garlic powder and oregano, and toss to combine, letting the butter melt onto the hot potatoes.
🥔Baby potatoes
🫒Olive oil
🧈Butter
🧂Salt
🌶️Paprika
🧄Garlic powder
🌿Dried oregano
🍳Baking sheet
🥢Tongs
Step 4/8
Place the potatoes in the oven for 25-28 minutes, until crisp, tossing a couple times while roasting.
🥔Baby potatoes
🍳Baking sheet
🥢Tongs
Step 5/8
While the potatoes roast, add the olive oil, water, mayo, mustard, apple cider vinegar, dates, pepper, oregano, salt and garlic to a high speed blender and blend until smooth.
🫒Olive oil
💧Water
🥚Mayo
🌼Yellow mustard
🍎Apple cider vinegar
🌴Dates
⚫Pepper
🌿Dried oregano
🧂Salt
🧄Garlic
Step 6/8
Add the potatoes, cilantro, green olives, red onion and sun dried tomatoes to a large bowl.
🥔Baby potatoes
🌿Cilantro
🫒Green olives
🧅Red onion
🍅Sun dried tomatoes
🥣Large bowl
Step 7/8
Add the dressing and toss.
🥣Large bowl
Step 8/8
Top with almonds and more cilantro.
🌰Slivered almonds
🌿Cilantro

Composition

Ingredients

Types

Vegetables, Oils, Dairy, Spices, Herbs, Liquids, Condiments, Fruits, Nuts

Ingredients

Baby potatoes, Olive oil, Butter, Salt, Paprika, Garlic powder, Dried oregano, Water, Mayo, Yellow mustard, Apple cider vinegar, Dates, Pepper, Garlic, Cilantro, Green olives, Red onion, Sun dried tomatoes, Slivered almonds

Notes

Baby potatoes (quartered), Olive oil (for the potatoes, for the dressing), Salt (for the potatoes), Dried oregano (for the potatoes), Water (for the dressing), Mayo (or Greek yogurt), Cilantro (chopped, plus more for garnish), Green olives (chopped), Red onion (thinly sliced), Sun dried tomatoes (chopped), Slivered almonds (for garnish)

Allergens

Milk, Eggs, Mustard, Sulphites, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Gluten-Free

Calories

345 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 39g, Fat: 20g, Fiber: 5g, Sugars: 12g

Nutritional Information

Minerals

Potassium: 700mg, Sodium: 620mg, Magnesium: 40mg, Iron: 1.5mg, Calcium: 50mg

Vitamins

Vitamin C: 25mg, Vitamin A: 400IU, Vitamin K: 15mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Large pot, Colander, Baking sheet, Large bowl, Tongs

Appliances

Oven, Blender

Type

Type Of Dish

Salad, Side Dish

Occasions

Summer Gathering, Potluck, BBQ side dish

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Crunchy, Tender

Flavors

Tangy, Savory, Garlicky, Smoky, Sweet-tart

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

store : 2-3 days (in an airtight container,refrigerated), reheat : 5-10 minutes (oven or air fryer to re-crisp potatoes,best served fresh as texture softens over time)

680 g

Baby potatoes

78 ml

Olive oil

1 tbsp

Butter

1 tsp

Salt

1 tsp

Paprika

1 tsp

Garlic powder

2 tsp

Dried oregano

60 ml

Water

1 tbsp

Mayo

1 tbsp

Yellow mustard

1 tbsp

Apple cider vinegar

5

Dates

0.25 tsp

Pepper

1 clove

Garlic

80 ml

Cilantro

80 ml

Green olives

120 ml

Red onion

2 tbsp

Sun dried tomatoes

Slivered almonds

680 g

Baby potatoes

78 ml

Olive oil

1 tbsp

Butter

1 tsp

Salt

1 tsp

Paprika

1 tsp

Garlic powder

2 tsp

Dried oregano

60 ml

Water

1 tbsp

Mayo

1 tbsp

Yellow mustard

1 tbsp

Apple cider vinegar

5

Dates

0.25 tsp

Pepper

1 clove

Garlic

80 ml

Cilantro

80 ml

Green olives

120 ml

Red onion

2 tbsp

Sun dried tomatoes

Slivered almonds

Preparation Steps

Step 1/8

Step 2/8

Step 3/8

Step 4/8

Step 5/8