Geroestete Kartoffeln mit Kraeutern

There's something about the sound of potatoes hitting a hot baking sheet that signals dinner is about to get good. I stumbled onto this roasted potato salad one afternoon when I had baby potatoes and nothing else in the crisper drawer—no grand plan, just improvisation. The vinaigrette came together in seconds, and somehow that impromptu mix became the kind of side dish people ask for by name. It's the kind of recipe that feels fancier than it is, which is exactly why it stuck around.

I made this for a potluck last summer and watched someone go back for thirds, which almost never happens with side dishes. They kept asking what was in the dressing, convinced there was some secret ingredient I wasn't telling them. It's honestly just good olive oil and apple cider vinegar having a moment together, but there's something about the simplicity that hits differently when those roasted potatoes are involved.

Ingredients

• Baby potatoes: The smaller size means they roast evenly and stay tender inside while the edges get wonderfully crispy—this is worth seeking out instead of using regular potatoes.
• Olive oil (for roasting): Use a regular olive oil here, not your best extra-virgin, since it's going into the oven.
• Extra-virgin olive oil (for dressing): This is where the flavor lives, so don't skimp or substitute.
• Apple cider vinegar: It brings brightness without being too sharp—red wine vinegar works if that's what you have, but apple cider is worth the swap.
• Dijon mustard: Just enough to emulsify the dressing and add a subtle tang that makes everything taste more intentional.
• Fresh herbs: Parsley and chives add a quiet freshness that keeps the salad from feeling heavy, even when it's served warm.
• Celery and red onion: Both bring a crisp texture that contrasts with the soft potatoes and a gentle bite that wakes up the whole dish.

Instructions

Get your oven hot:

Preheat to 425°F (220°C) so the potatoes hit the heat and start crisping immediately.

Dress the potatoes for roasting:

Toss your halved potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. The space between them matters—crowding them steams them instead of roasting them.

Roast until golden:

Let them cook for 25 to 30 minutes, turning them once halfway through so they brown evenly on all sides. You'll know they're done when the edges look golden and crispy and a fork slides through easily.

Make the vinaigrette:

While the potatoes cool for about 10 minutes, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper in a large bowl. Taste it—it should be tangy but balanced, not aggressively sour.

Bring it together:

Add the warm potatoes to the bowl with the dressing, then fold in the celery, red onion, parsley, and chives. Toss gently so the potatoes don't break apart, but make sure everything gets coated with that vinaigrette.

Taste and serve:

Give it a quick taste and adjust the salt or vinegar if needed. Serve it warm while the potatoes still have that texture, or let it come to room temperature—both ways are delicious.

Merken

There was a moment during that potluck when I realized nobody was really talking, they were just quietly eating this salad in that focused way that means it's working. That's when I knew I'd stumbled onto something worth keeping around.

Timing and Flexibility

The beauty of this recipe is that it works on your schedule. You can roast the potatoes hours ahead and just toss everything together when you're ready to serve—the salad doesn't mind waiting, and it's actually more flavorful once the flavors have mingled. If you're short on time, you can skip the cooling step and dress the potatoes while they're still warm; they'll soften up a bit, which some people prefer anyway.

Ways to Make It Your Own

Once you've made this a few times, it becomes a canvas for whatever you have on hand. I've added crumbled feta cheese, crispy bacon pieces, and even some dill pickle juice when I was feeling adventurous. For a vegan version, just swap the honey for maple syrup or skip it entirely—the mustard and vinegar will carry the dressing on their own.

Serving Suggestions and Storage

This salad is perfect alongside grilled chicken, fish, or just eaten on its own as a light lunch. It keeps beautifully in the refrigerator for up to four days, though the potatoes will gradually soften and the herbs will fade—still delicious, just different. If you're bringing it somewhere, pack the dressing separately and toss it in just before serving to keep those crispy edges from getting soggy.

• Bring it to a potluck in a container with a spoon and watch people come back for more.
• Leftovers make an excellent next-day lunch with a simple green salad on the side.
• If the salad dries out after a day or two, just toss it with a little extra vinaigrette to bring it back to life.

Merken

This is the kind of salad that tastes like you spent more time on it than you actually did, and that's the whole point. It's proof that simple ingredients and a little patience are sometimes all you need.

Fragen & Antworten zum Rezept

→ Wie werden die Kartoffeln idealerweise geröstet?

Die halbierten Kartoffeln mit Olivenöl, Salz und Pfeffer vermengen und im vorgeheizten Ofen bei 220°C etwa 25–30 Minuten rösten, bis sie goldbraun und knusprig sind.

→ Welche Kräuter passen am besten zu diesem Salat?

Frische Petersilie und Schnittlauch harmonieren besonders gut und verleihen dem Salat eine angenehme Frische und Kräuternote.

→ Kann die Vinaigrette variiert werden?

Ja, die Vinaigrette aus Olivenöl, Apfelessig und Dijon-Senf lässt sich mit Honig für eine dezente Süße oder mit Ahornsirup als vegane Alternative anpassen.

→ Ist der Salat auch als Hauptgericht geeignet?

Ja, besonders in Kombination mit zusätzlichen Zutaten wie Feta oder gegrilltem Gemüse kann der Salat als leichtes Hauptgericht genossen werden.

→ Wie lange hält sich der Salat im Kühlschrank?

Im Kühlschrank bleibt der Salat etwa 1–2 Tage frisch, dabei empfiehlt es sich, das Dressing separat zu lagern und kurz vor dem Servieren zu vermengen.