Herby Potato Salad
The ideal BBQ side: potatoes slathered in mustard, mayonnaise and dill.
Servings: 4 servings
Calories: 140kcal
Cost: $25
Equipment
- 1 large sheet pan for roasting
- aluminum foil
- 1 bowl for mixing
Ingredients
- 1 lb mini yellow potatoes halved or quartered
- 2 tbsp olive oil
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup fresh dill chopped
- 1 tbsp fresh thyme
- juice from half a lemon
- salt & pepper
Instructions
- Preheat the oven to 400℉. Line your baking sheet with foil. Place your chopped potatoes on the sheet and drizzle with olive oil, salt and pepper. Massage the potatoes with your hands until well coated. Place the sheet in the oven to roast for 15 minutes.1 lb mini yellow potatoes, 2 tbsp olive oil, salt & pepper
- Remove the sheet from the oven and toss your potatoes with tongs or a spatula. Then place them in the oven to roast for an additional 10-15 minutes, until browned. A fork should be able to pierce them easily. Remove from the oven and them cool for about 15 minutes.
- Place the potatoes in a bowl and add the mayonnaise, dijon mustard, lemon juice, dill and thyme. Mix with a spoon gently (don't crush your potatoes). Add additional salt or pepper to taste. Serve immediately or refrigerate if you prefer cold.2 tbsp mayonnaise, 1 tbsp Dijon mustard, ¼ cup fresh dill, 1 tbsp fresh thyme, juice from half a lemon