No-Mayo Roasted Potato Salad with Garlic and Herbs
This Roasted Garlic and Herb Potato Salad includes perfectly roasted baby potatoes, combined with garlic and thyme for a flavorful and healthy side dish.
- Prep Time: 30 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 Servings
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: German
- Diet: Gluten Free
Ingredients
Sauce Mixture
- 1 Tablespoon German Mustard
- 2 Tablespoons Lemon Juice
- 1/4 Cup Sauerkraut, Chopped
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Black Pepper
- 2 Tablespoons Yogurt
- 1 Teaspoon Hot Sauce
- 1 Tablespoon Parsley
- 1 Teaspoon Sea Salt
Roasted Potatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Minced Garlic
- 1/4 Cup Red Onion, Minced
- 2 Teaspoons Thyme
- 5 Cups Baby Potatoes, Cubed
Instructions
- Wash and clean the potatoes, then soak in hot water with a tablespoon of salt for 30 minutes.
- Line a baking sheet with parchment paper, and preheat the oven to 475 F.
- Drain the potatoes, pat dry, and toss in olive oil. Spread out evenly on the parchment paper-lined baking sheet.
- Roast for 30 minutes.
- Toss the potatoes with the thyme, garlic and onion and roast for another 15 minutes.
- While the potatoes are roasting, whisk together the sauce mixture.
- When the potatoes are finished, toss them in a large bowl with the sauce, serve and enjoy!
