Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/2 cup crispy bacon bits
- 1/4 cup chopped pickles (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and black pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.
- While the potatoes are roasting, in a separate bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard until smooth.
- Once the potatoes are done, let them cool for a few minutes before adding them to the dressing mixture.
- Add in the green onions, parsley, bacon bits, and pickles (if using) and gently fold everything together until the potatoes are well coated.
- Serve warm or chilled, garnished with extra green onions or parsley if desired.
Notes
- For extra flavor, add garlic powder or smoked paprika to the potatoes before roasting.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 3
- Protein: 6
- Cholesterol: 10
Keywords: Crispy Potato Salad, Potato Salad Recipe, Side Dish, Easy Potato Salad, Crispy Potatoes, BBQ Side Dish