Rustic Roasted Potato Salad

Boiling potatoes is sooooo 2021! Roasting them instead brings out all of their complex, earthy goodness and it's really no more effort than boiling them, in my opinion. This simple change in cooking method combined with the light sourcream and dill dressing makes this potato salad the best I've ever had, does that sounds too braggy? Sorry not sorry!

I used baby potatoes for this recipe, but it's not necessary. If you decide to go with a larger variety of potato, just cut them into what would roughly be the size of half of a baby potato!

Serves: 8

Prep time: 5 mins

Cook time: approx 45 mins

What you need for the roasted potatoes:

• 3 lbs baby potatoes, scrubbed and cut in half (leave skins on)

• ¼ cup olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp black pepper

What you need for the dressing:

• 1 cup sour cream

• 1 tbsp Dijon mustard

• 1 tsp apple cider vinegar

• 1 tsp honey?

• 1 bunch fresh dill, chopped

• 1 bunch chives, chopped

• salt & pepper to taste

What you do:

1. Preheat oven to 400 degrees. In a large bowl mix together the potatoes, olive oil, garlic powder, paprika, oregano, salt & pepper. Make sure the potatoes are evenly coated. Place the potatoes on a baking sheet in a single layer – you will probably require two baking sheets for this amount of potatoes, or you can do them in batches.

2. Bake for 40-45 mins, turning the potatoes at least once during this time. When they are done they should be a lovely golden brown colour. Set aside and allow to cool down.

3. In a medium sized bowl mix together all of the ingredients for the dressing and set aside.