Fresh Herb Potato Salad Recipe
Roasted Yukon Gold potatoes tossed with dill pickle juice, fresh dill, and parsley. No mayo needed. Good warm, at room temperature, or straight from the refrigerator the next day.
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Servings: 4
Calories: 182kcal
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon kosher 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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