Roasted potato and herb salad is taken to the next level by roasting the potatoes before bathing them in a delicious Dijon dressing. With the addition of fresh herbs, that takes it from a really good potato salad to a really great potato salad.
If you don’t already know, I love cooking with fresh herbs. Whether used on their own, or combining multiple herbs, it is the best way to impart fresh flavor into any dish and herbs pair very well with creamy potatoes.
This potato salad is the perfect side dish for grilling or food on the go like a picnic or road trip because it travels so well and actually tastes better at room temperature. I could eat this like a meal in itself.
I live in a beach community in Los Angeles and on the weekends my husband and I like to take long walks through the marina and we always pack a lunch. It’s usually sandwiches, but this past weekend I decided to change it up and make a full picnic meal. So along with the potato salad, I made baked chicken tenders with buffalo blue cheese sauce is the perfect accompaniment to this herbed potato salad.
All I can say is, the chicken is amazing because it is marinated in hot sauce before breading and baking. Marinating gives the chicken so much flavor and because of the richness going on with the buffalo blue cheese dipping sauce (BTW it’s so good you’ll want to put it on everything!) I decided a lighter, not so creamy potato salad would be the perfect sidekick and it is (they both make amazing leftovers as well).
I’m also sorry that you’ll have to wait a few days for the recipe that will be posted in a few days.
To give a extra flavor boost to the potatoes, I roasted them after boiling. Don’t be discouraged at the two cooking steps, they both play a very important role. Boiling them potatoes for just a couple of minutes starts the cooking process of the center of the potatoes, then roasting browns the outside to take them from having a plain potato flavor, to a roasted, toasted flavor.
I know these are extra steps but boiling first results in perfectly roasted potatoes and why not give the potatoes as much flavor as possible from the start? If you don’t want to roast the potatoes, just boil them for 20 minutes, drain and add the dressing while they are still warm.
Wherever your travels take you this summer, be prepared and bring some tasty food along with you, because homemade is better than any fast food.
- 2 pounds yukon gold potatoes cleaned and cut into bite-size chunks all the same size
- 1 tablespoon vegetable oil
- salt and pepper
- 1/3 cup dijon mustard
- 1/3 cup white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup light tasting olive oil
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped dill
- 1 tablespoon freshly chopped chives
Wrap a baking sheet in foil and put into the oven. Heat to the oven to 375 degrees F.
Set a cooling rack into a baking sheet.
Add the potatoes to a large pan and cover with water. Bring to a boil and boil for 2 minutes. Drain and spread the potatoes onto the cooling rack to dry for 5 minutes.
Add the potatoes to a large bowl and coat with the vegetable oil.
Remove the hot baking sheet from the oven and spread the potatoes evenly.
Roast for 40 minutes.
While the potatoes are roasting add the mustard, vinegar, honey, salt and pepper to a mixing bowl and whisk to combine. Drizzle in the olive oil while whisking until combined. Set aside.
When the potatoes are tender remove from the oven and allow to cool in the pan slightly for 5 minutes.
While the potatoes are still a little warm add the potatoes to the dressing and toss the bowl to coat well (stirring will break-up the potatoes). You may not use all the dressing, dress to your liking.
Add the chives, parsley and dill and toss the bowl to coat the potatoes.
Serve room temperature.