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Roasted Dilled Potato Salad

What you need: 

Roasted Potatoes
2 lbs Cubed Red Potatoes (About 6 medium potatoes)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Chopped Fresh Dill
1 Small Leek Thinly Sliced (Including Green Part)
salt & Pepper to taste
2 Medium Carrots Thinly Sliced
2 Celery Stalks Thinly Sliced
1/2 White Wine Vinegar
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Chopped Fresh Dill
2 tablespoons Dijon Mustard
2 tablespoons Chopped Chives for Garnish

What you do: 

1. Heat oven to 425 degrees Fahreneheit
2. Line baking sheet with parchment paper
3. Place cubed potatoes in a bowl and mix with 2 tablespoon extra virgin olive oil, chopped dill, sliced leek, and salt & pepper to taste
4. Spread the potato mixture in the lined baking sheet
5. Bake for about 45 minutes or until golden brown. Stir every 10 minutes.
6. Remove potatoes from the oven and place in a bowl in the fridge to cool for about 15 minutes.
7. Prepare the dressing in a small bowl by whisking together the vinegar, 3 tablespoon of extra virgin olive oil, 1 tablespoon chopped fresh dill, and the Dijon mustard.
8. When the potatoes have cooled add the sliced carrots and celery. Drizzle the dressing over the potatoes, then toss the mixture until coated with the dressing.
9. Garnish with the chives and chill until it's time to serve.
This recipe can be prepared the evening before for a BBQ or prepared in advance of a camping trip.
Source of recipe: I wrote this recipe

Preparation Time: 
30 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


This was pretty good, but next time I won't roast the potatoes I'll just boil them; it took much longer and was more involved and after the dressing went on their roasted crispiness went away.  I also added less than half of the vinegar the recipe calls for.  1/2 cup is a LOT of sour for my preference. 


I really like this.  It's a nice variation on traditional "mayo-based" potato salad.  I thought roasting the leeks gave an especially nice flavor. I will definitely make this again. 


Sorry - that is supposed to say 1/2 cup of White Wine Vinegar.

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