Warm Roasted Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potatoes tossed in a tangy mustard-vinegar dressing while still warm, creating a potato salad with more depth than the cold version. A fresh side for summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 Large Red Potatoes (quartered and quartered again)
- Olive Oil
- 2 teaspoons Kosher Salt
- Fresh Black Pepper
- 1/2 Cup Mayonnaise
- 1 1/2-2 Tablespoons Dijon Mustard
- 1 Tablespoon Honey
- 2 teaspoons Sugar
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Fresh Dill (chopped, or 1/2 Teaspoon Dry Dill)
- 1/2 teaspoon Kosher Salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 997mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1301mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 997MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.