Dill Roasted Potato Salad with Lemon Dijon Dressing

Dill Roasted Potato Salad with Lemon Dijon Dressing

Bright, herbaceous, and full of fresh flavor, this Dill Roasted Potato Salad with Lemon Dijon Dressing is a lighter, more vibrant take on classic potato salad.

Instead of boiling, the potatoes are roasted until golden and crispy, giving them incredible texture and depth of flavor. Tossed with Redstone Wild Dill Olive Oil, briny capers, and fresh herbs, this dish delivers a perfect balance of savory and bright notes.

The simple Lemon Dijon dressing, made with Redstone Sicilian Lemon White Balsamic, adds a zesty finish that keeps the salad fresh and lively. Serve it warm or chilled as a side dish for cookouts, picnics, or weeknight dinners.

Ingredients

For the Potato Salad

• 2 lbs baby potatoes, halved

• 3 tablespoons Redstone Wild Dill Olive Oil

• Salt and freshly cracked black pepper, to taste

• ¼ cup thinly sliced red onion

• 2 tablespoons capers, drained

• 2 tablespoons chopped fresh parsley

• Optional: 2 hard-boiled eggs, sliced

For the Lemon Dijon Dressing

• 2 tablespoons Redstone Wild Dill Olive Oil

• 1 tablespoon Dijon mustard

• 2 tablespoons Redstone Sicilian Lemon White Balsamic

• 1 teaspoon honey or maple syrup

• Salt and cracked black pepper, to taste

Instructions

1. Preheat the oven
   Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Roast the potatoes
   Toss the halved potatoes with Fernleaf Dill Olive Oil, salt, and pepper.
   Spread them in an even layer on the baking sheet and roast for 25–30 minutes, until golden brown and crispy.
3. Cool slightly
   Allow the roasted potatoes to cool slightly before assembling the salad.
4. Combine the salad ingredients
   In a large bowl, combine the roasted potatoes, sliced red onion, capers, and chopped parsley.
5. Make the dressing
   In a small bowl, whisk together the Fernleaf Dill Olive Oil, Dijon mustard, Sicilian Lemon White Balsamic, honey (or maple syrup), salt, and cracked pepper.
6. Dress the salad
   Drizzle the dressing over the potato mixture and gently toss to combine.
7. Add optional toppings
   Top with sliced hard-boiled eggs if using.
8. Serve
   Serve warm or chilled.

Redstone Test Kitchen Tips

Serving Ideas

This potato salad pairs beautifully with:

• Grilled chicken or salmon

• Burgers and BBQ dishes

• Roasted vegetables

• Picnic spreads and potlucks

It also works well as a make-ahead side dish since the flavors deepen as it rests.

Frequently Asked Questions

Can I make this potato salad ahead of time?

Yes. You can roast the potatoes and prepare the dressing ahead of time. Toss everything together just before serving for the best texture.

What potatoes work best for this recipe?

Baby potatoes, Yukon gold, or fingerling potatoes work best because they hold their shape when roasted.

Can I make this recipe vegan?

Absolutely. Simply omit the optional eggs and use maple syrup instead of honey in the dressing.