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Roasted Potato Salad

Course Side Dish
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


  • 2 lbs yukon potatoes cut into wedges
  • 1 teaspoon salt
  • 4 cloves garlic sliced
  • 4 sprigs thyme
  • 3 tablespoon olive oil
  • salt and pepper

Quick pickled red onions

  • ½ red onion thinly sliced
  • ¼ cup white wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Lemon aioli

  • 1 tablespoon lemon juice
  • 2 teaspoon creamed horseradish
  • ¼ cup mayo
  • salt and pepper

Remaining ingredients

  • ¼ cup grated parmesan
  • 2 tablespoon fresh dill


  • Preheat oven to 425 degrees F.
  • Place potatoes in a medium pot and cover with water. Season water with 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes. Remove from heat and drain well.
  • Toss potatoes with 4 cloves sliced garlic, 4 sprigs of thyme, and 3 tablespoon olive oil. Season with salt and pepper. Spread in an even layer on a baking sheet and roast for 20 minutes, flipping the potatoes over halfway. Remove from heat and discard thyme sprigs.
  • Meanwhile, prepare the pickled onions. Microwave the vinegar for 45 seconds to 1 minute or until warm. Add sugar and salt and stir until dissolved. Pour mixture over the red onions and let sit for at least 5 minutes.
  • Prepare the lemon aioli. Combine 1 tablespoon lemon juice with 2 teaspoon horseradish and ¼ cup mayo in a small bowl. Season with salt and pepper.
  • Arrange the roasted potatoes on a platter and dollop the lemon aioli on top. Sprinkle pickled red onions, grated parmesan, and dill on top. Serve.