Nothing screams summer like a potato salad. There are probably 101 ways I could whip up a potato salad, but this variation has been popular among friends and family this summer. It is simple, delicious, filling and has the perfect combination of acidity, sweetness, fattiness and freshness from the fresh veggies and herbs mixed in. It is not your traditional ultra creamy potato salad. However, it does not shy away from a bit of creaminess in the dressing that combines mayo with freshly chopped parsley, honey for sweetness and seasoning. It utilizes coated baby potatoes, dill, pickles, green onions and cucumbers; that is it. If you are looking for a potato salad to serve as a side at your next barbecue or a potato salad you can have on its own as a meal, this is for you! Oh and did I mention, it is also mostly green so feel free to call this your new fave green potato salad if you so choose. Promise you won't be disappointed.
Roasted Green Potato Salad 11 Steps
Preheat oven to 400°F.
Wash your baby potatoes and slice them in half.
In a medium bowl, toss them with a tablespoon of vegetable oil and salt.
Arrange on a parchment lined sheet, cut-side facing down.
Roast potatoes in oven at 400°F, for about 50 minutes until potatoes are cooked and the sliced side of your potatoes are nicely browned.
While potatoes are cooking, prep the rest of your vegetables.
When potatoes are browned, take them out of the oven and let cool slightly in pan.
After they are slightly cooled, place them in a bowl and add your diced pickles, cucumbers, sliced green onion and dill.
Make dressing: In a small bowl, mix together your ingredients, mayonnaise, finely chopped parsley, black pepper, pinch of salt and honey.
Pour your dressing over your potatoes and veggies and toss until everything is coated in the dressing and ingredients are distributed evenly. Season with more salt.
Serve immediately and enjoy!