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Spiced Roasted Potato Salad

Baby potatoes roasted in a medley of spices then tossed with a spiced mayo, red onion, herbs, lime, and black currants
Prep Time 25 minutes
Cook Time 35 minutes
Author Olivia

Ingredients

  • 2 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cayenne Powder
  • 2 lbs Baby Gold Potatoes (halved)
  • 2 Tbsp Olive Oil
  • 1 and 1/4 tsp Kosher Salt (separated)
  • 1/2 and 1/8 tsp Ground Black Pepper (separated)
  • 1/2 cup Mayo
  • 1 Tbsp Dijon Mustard
  • 2 Serrano Peppers (minced)
  • 3 Tbsp Lime Juice
  • 1 Tbsp Chopped Dill (finely chopped)
  • 3 Tbsp Chopped Cilantro
  • 1 cup Diced Red Onion
  • 1/2 cup Black Currants
  • 1/2 cup Sliced Green Onion

Instructions

  • Add the coriander, cumin, chili powder, garam masala, garlic powder, and cayenne to a bowl. Mix until combined then set aside.
  • Preheat the oven to 425˚F. Line a baking sheet with foil. Add the potatoes, olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of the spice mix to a bowl. Toss to combine. Spread the potatoes out in a single layer onto the baking sheet. Bake for 35-40 minutes until the potatoes are tender and slightly crispy. Remove the potatoes from the oven and allow them to cool for 10-15 minutes.
  • Transfer the potatoes to a large bowl. Add in the mayo, dijon, Serrano pepper, lime juice, dill, cilantro, red onion, currants, green onion, salt, pepper, and the remaining spice mix. Season with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Fold everything together until combined. This is best served warm or at room temperature. Enjoy!