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Roasted potato salad with herbs
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EasyLight and healthy take on potato salad
If you are like me, you grew up with potato salad that was heavy on commercial mayonnaise, or worse, Miracle Whip. If anyone had digestive issues after a picnic they were sure to blame it on the potato salad. Here is an updated potato salad, that starts with roasting the potatoes to bring out their sweetness, fresh herbs, and a mustardy olive oil dressing. Perfect for a holiday picnic, and you need never worry about the potato salad again.Red, white and blue mini potatoes
For this recipe I used a combination of Melissa's Dutch yellow peewee and gemstone potatoes. These mini potatoes are bite size. I cut the larger ones in half and leave the smaller ones whole. The multi-colored potatoes are perfect for 4th of July or Memorial day picnics.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Tips
See my post on how to make a great vinaigrette. PrintRoasted potato salad with herbs
An updated potato salad, minus the mayo, is made with roasted red, white and blue mini potatoes, fresh herbs and a mustardy olive oil dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 3 pounds red, white and blue mini potatoes
- 1.5 T olive oil
- 1 shallot minced
- 2 T whole grain mustard
- 1.5 T Jerez Spanish sherry vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
- 3/4 ounce chives, chopped
- 3/4 ounce fresh mint, chopped
- 3 stalks celery, chopped
Instructions
- Heat oven to 350 degrees. Scrub and dry potatoes. Leave the smaller potatoes whole, and cut the larger potatoes in half. The objective is for all the potatoes to be about the same size for even cooking.
- Drizzle the potatoes with 1 1/2 T olive oil and toss with your hands to evenly coat the potatoes in the oil. Season with salt and pepper to taste. Roast for 15 minutes, flip them over with a spatula and roast another 15 minutes.
- For the dressing, put the shallot, mustard and vinegar in a small bowl and stir to combine. Gradually whisk in 1/3 cup olive oil to form an emulsion. Season with salt and pepper.
- When potatoes are done, remove from the oven and transfer to a large bowl. Add celery, chives and mint. Toss with the dressing.
Looks good. I can’t wait to try out this recipe.
I think I will give this a try for the 4th! Where do I find the Spanish vinegar?