Fresh dill and mustard dressing punch up this easy oven-browned potato salad.Plus: More Vegetable Recipes and Tips

Pamela Morgan
August 1996

Gallery

Recipe Summary

Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a medium roasting pan, toss the potatoes with the olive oil and season with salt and pepper. Roast for about 40 minutes, tossing occasionally, until tender and browned. Let the potatoes cool completely.

    Advertisement
  • In a small bowl, combine the mayonnaise, mustard, dill and garlic. Toss with the potatoes and season with salt and pepper.

Make Ahead

The potato salad can be refrigerated for up to 2 hours. Let return to room temperature before serving.

Advertisement