A super simple summery salad 😛 I just served this at my kids birthday BBQ and it was great, especially since it was sitting on a table spread and it was beyond hot that day! I really get uneasy thinking of potato salad coated in mayo or a creamy base sitting out at a pot-luck style outdoor event. So this is really perfect if you want to avoid that and stick with a filling, but still fresh and summery potato salad. Enjoy!
Herby Roasted Potato Salad (No Mayo)
Course: AppetizersDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
40
minutesIngredients
2 lbs red potatoes, washed and quartered
olive oil
kosher salt
1/2 red onion, sliced thin
1/4 cup olive oil
2 Tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/2 cup fresh basil leaves, chopped
Directions
- Preheat oven to 350 degrees. On a large sheet pan, spread out potatoes and drizzle with olive oil, turning to coat all sides of potatoes. Bake for about 40 minutes or until tender enough you can easily pierce with a fork. Remove from oven and sprinkle with kosher salt. Let cool.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic and seasoning. Place the potatoes into a large serving bowl and pour marinade over them, tossing carefully, until they are all well coated. Add the red onion and sprinkle with fresh basil and additional kosher salt, if desired. Serve immediately, or if you intend to serve later, place in fridge lightly covered. Enjoy!