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Roasted Potato Salad

Roasted Potato Salad

Prep10 minutes
Cook30 minutes
Total Time40 minutes
Course: Salads & Sides
Variety: Honey Gold®
Cooking Method: Oven


  • 24 oz. Potato Inspirations® potatoes, quartered
  • 2 tbsp. olive oil, divided
  • Salt and pepper, to taste
  • tbsp. red wine vinegar
  • 1 tbsp. country Dijon mustard
  • 2 green onions, sliced
  • ¼ c. chopped Italian parsley
  • 2 hard-boiled eggs, peeled and chopped
  • Paprika (optional garnish)


  • Preheat oven to 400-degrees. Place potatoes on a foil-lined, rimmed baking sheet and drizzle 1 tablespoon olive oil over potatoes. Sprinkle with salt and pepper, to taste; toss to coat. Place baking sheet in middle of oven and roast potatoes for 25-30 minutes, or until desired tenderness.
  • While potatoes are roasting, prepare dressing. In a small bowl, whisk together the remaining 1 tablespoon oil, vinegar, mustard, green onions and herbs.
  • While potatoes are still hot, toss with dressing to coat. Add chopped egg and toss to combine. Sprinkle with paprika, if desired. Serve warm or chilled.
  • Roasted Potato Salad
  • Roasted Potato Salad – Close up

Recipe Tips

4 teaspoons dried parsley can be substituted for the fresh parsley