Garlic Roasted Potato Salad

• 2 pounds of baby potatoes, halved

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• Salt and pepper to taste

• 1/4 cup fresh parsley, chopped

• 1/4 cup red onion, finely diced

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey

• 1/4 teaspoon smoked paprika

1.  Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the halved baby potatoes with minced garlic, olive oil, salt, and pepper.

3. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Stir halfway through to ensure even cooking.

4. Remove the potatoes from the oven and let them cool slightly.

5. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, and smoked paprika until smooth.

6. In a large mixing bowl, combine the roasted potatoes, chopped parsley, and diced red onion. Pour the dressing over the top and gently toss to coat everything evenly.

7. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm or chilled, as per your preference.

Also, Read

• Mexican Roasted Potatoes