Give classic potato salad a flavorful upgrade with roasted baby potatoes, buttery garlic langostinos, and a creamy truffle dill dressing. This make-ahead dish is perfect for cookouts, dinner parties, and late-summer entertaining.

Serves: 6–8

Prep Time: 20 minutes

Cook Time: 35 minutes

Chill Time: 30 minutes

Ingredients

For the Roasted Potatoes

• 2 pounds baby potatoes, halved if large

• 2 tablespoons olive oil

• 1 teaspoon Goya All-Purpose Seasoning (Perfect Seasoning)

• ½ teaspoon smoked sea salt

• ¼ teaspoon freshly ground black pepper

For the Garlic Butter Langostinos

• 12 ounces cooked langostino tails, thawed and patted dry

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• ½ teaspoon Goya All-Purpose Seasoning (Perfect Seasoning)

• Pinch of smoked sea salt

• ¼ teaspoon freshly ground black pepper

For the Truffle Dill Dressing

• ¾ cup mayonnaise

• 2 tablespoons truffle mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• ¼ cup finely diced red onion

• 2 tablespoons chopped fresh dill

• ½ teaspoon Goya All-Purpose Seasoning (Perfect Seasoning)

• ¼ teaspoon smoked sea salt

• ¼ teaspoon freshly ground black pepper

For Garnish

• Fresh dill sprigs

• Lemon zest

• Freshly cracked black pepper

• Flaky smoked sea salt (optional)

• Lemon wedges (optional)

Directions

Roast the Potatoes

1. Preheat the oven to 425°F.

2. Toss the potatoes with olive oil, Goya All-Purpose Seasoning, smoked sea salt, and black pepper.

3. Spread onto a parchment-lined baking sheet in a single layer.

4. Roast for 30–35 minutes, turning halfway through, until golden brown and fork tender.

5. Transfer to a large bowl and allow to cool completely.

Prepare the Langostinos

1. Melt the butter in a skillet over medium heat.

2. Add the garlic and cook for about 30 seconds until fragrant.

3. Add the langostinos and season with Goya All-Purpose Seasoning, smoked sea salt, and black pepper.

4. Cook for 2–3 minutes, gently tossing until heated through. Do not overcook.

5. Remove from the heat and cool slightly.

Make the Dressing

1. Whisk together the mayonnaise, truffle mayonnaise, Dijon mustard, lemon juice, lemon zest, diced red onion, dill, Goya All-Purpose Seasoning, smoked sea salt, and black pepper until smooth.

2. Allow the dressing to rest for 10 minutes before assembling the salad.

Assemble the Salad

1. Fold the cooled roasted potatoes into the dressing until evenly coated.

2. Gently fold in two-thirds of the garlic butter langostinos, reserving the remaining portion for garnish.

3. Taste and adjust the seasoning with additional lemon juice, seasoning, salt, or pepper if needed.

4. Transfer to a serving bowl or platter.

5. Top with the reserved langostinos and garnish with fresh dill, lemon zest, freshly cracked black pepper, and flaky smoked sea salt, if desired.

6. Refrigerate for at least 30 minutes before serving.

Chef's Notes

• Roasting the potatoes creates crispy edges with creamy centers.

• Cooling the potatoes before adding the dressing keeps it rich and smooth.

• Letting the dressing rest softens the red onion and allows the flavors to meld.

• Reserve a portion of the langostinos for an elegant presentation.

• This salad can be prepared a day in advance. Add the garnish just before serving for the freshest appearance.