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Fresh Herb Potato Salad ~ Roasted potatoes with simple seasonings and garden-fresh herbs. Naturally vegan.

Fresh Herb Potato Salad

Roasted potatoes with simple seasonings and garden-fresh herbs.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: 30 minutes or less, 4th of July, Father's Day, herbs, Mother's Day, potatoes, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 182kcal
Author: Holly Gray

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup dill pickle juice
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh parsley finely chopped

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Halve or quarter the potatoes into bite-size pieces. Place the cut potatoes in a large bowl and set aside.
  • In a small bowl, whisk together the olive oil, salt, black pepper, and garlic powder. Pour this mixture over the potatoes and toss to coat them thoroughly.
  • Spread the coated potatoes in a single layer on the prepared baking sheet. Keep the bowl handy. Roast the potatoes for about 20 minutes, or until they are easily pierced with a fork.
  • Transfer the warm potatoes back to the large bowl. Pour the dill pickle juice over the potatoes and toss to coat them evenly.
  • Stir in the finely chopped dill and parsley. Adjust the seasoning to taste, and serve the salad warm or at room temperature.

Nutrition

Calories: 182kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 378mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 35mg | Calcium: 22mg | Iron: 1mg
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