Herb Roasted Potato Salad
My Herb Roasted Potato Salad is a delightful twist on the classic French-style potato salad. Roasted in the oven for extra flavor, the potatoes take center stage. Once perfectly golden, they’re tossed with a delicious Dijon mustard/olive oil dressing and lots of fresh herbs.
This will be a hit at your next summer BBQ. The humble potato gets roasted for extra flavor, tossed in a creamy dressing with dill, parsley and chives, while they’re still warm. Say goodbye to boring cold potato salad – try a warm potato salad, get ready for a flavor party in your mouth!
Vegetarian Potato Salad (and Easily Vegan!)
Because this is a potato salad without mayonnaise it’s naturally vegetarian! Want to make it vegan? Simply swap the honey for your favorite vegan sweetener. Flexibility is the name of this potato game.
Ditch the Mayo, Embrace Dijon
This ain’t your Grandma’s potato salad recipe. This potato salad has no mayo, instead you get a light and creamy vinegar based Dijon dressing along with fresh herbs, very French! “Salade de pommes de terre.” if you want to be fancy.
Best Potatoes for Potato Salad
For a soft and creamy texture, I prefer Yukon Gold potatoes over Russet potatoes (also called baking potatoes).
Here are some other great options, depending on your preference:
- Small or baby potatoes: These cook quickly and hold their shape well.
- New potatoes: These have a thin skin and delicate flavor.
- Red potatoes: These have a slightly waxy texture and a mild flavor.
- Sweet potatoes: These bring a slightly sweet profile to your potato salad
The Important of Par Boiling Potatoes Before Roasting
Par-boiling your potatoes before roasting might seem like an extra step, but it’s a game-changer!
A quick 2-minute boil is just enough time to jumpstart the cooking process, ensuring your potatoes cook evenly throughout. This prevents them from getting tough and undercooked in the center, or worse, mushy and overcooked on the outside. The oven then finishes the job, creating perfectly roasted potatoes every time.
Tips for Boiling Potatoes
Just as I do with my British Roast Potatoes never add the potatoes to already boiling water. Why? Because I get splashed with boiling water every time. Plus, the potatoes cook more evenly and faster you place potatoes in the cold water when heating. To tell when they are done, they should be fork tender, here’s a few more tips you didn’t know you needed:
- Use the right pot size: Choose a pot large enough to comfortably hold the potatoes without crowding. This allows for even cooking.
- Salt the water: Once the water comes to a boil, add a generous amount of salt. This will enhance the flavor of the potatoes.
- Don’t overcook: The best way to check for doneness is to pierce a potato with a fork. If it slides in easily, they’re ready to drain and use!
Tips for Roasting Potatoes
A large baking sheet pan/tray is important. You don’t want the potatoes crowded, you want them in an even layer, with a little space between each, or they will steam and not roast. High heat is also important to get a nice crispy surface. Turn halfway through to get some even browning. You also want your potatoes roughly the same size so they all cook at the same rate.
Optional Additions to Herbed Roasted Potato Salad
Lemon juice or lemon zest would be delicious in the bright herb vinaigrette. Chopped green onion/scallion, hard-boiled eggs, fresh parsley or any combination of your favorite herbs.
What to serve with Herb Potato Salad
This isn’t just a one of the most popular BBQ sides – Herb Potato Salad shines all year round! It pairs beautifully with classic barbecue fare like Baked Chicken Tenders with Buffalo Blue Cheese Sauce Burgers and Ribs, but its versatility doesn’t stop there. Pile it onto Pulled Pork Sandwiches, Roast Beef, or alongside Roast Chicken or Fish. No matter what’s on the menu, Herb Potato Salad is always a welcome guest at the table.
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Herb Roasted Potato Salad
Roasted potatoes tossed in a tangy Dijon dressing create a flavorful twist on the classic potato salad
Ingredients
- 2 pounds (1 kg) potatoes, peeled and cut into bite-size chunks all the same size
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon salt and small pinch of ground black pepper
- 2 tablespoons Dijon mustard
- ¼ cup (60 ml) white wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup (118 ml) extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Place a cooling rack into a large baking sheet for drying the potatoes after boiling.
- Add the potatoes to a large pan and cover with water. Bring to a boil and add a pinch of salt, boil for 2 minutes (just to cook a little, they will finish cooking in the oven).
- Drain and spread the potatoes onto the cooling rack to dry for 5 minutes. If the potatoes are wet, they will not get coated with the oil and will steam in the oven instead of roast.
- Add the potatoes to a large bowl and coat with the olive oil, salt and pepper, mix to coat well.
- Spread the potatoes evenly on a baking pan (use 2 if you need to). Roast for 40 minutes, turning halfway through to evenly brown.
- While the potatoes are roasting add the mustard, vinegar, honey, salt and pepper to the large bowl that you tossed the potatoes with the oil. 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.
- To the Dijon dressing, add the herbs and chives, mix well. You can add more herbs, salt and pepper to your taste.
- While the potatoes are still a little warm add them to the dressing. Use a large spoon to gently coat with the dressing.
- Serve room temperature.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 432Total Fat 35gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 29gCholesterol 0mgSodium 623mgCarbohydrates 51gFiber 6gSugar 4gProtein 7g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
2 Comments on “Herb Roasted Potato Salad”
I always boil my potatoes before roasting, Janette – makes them perfectly crispy!
LOVE your idea of a roasted potato salad – never seen this idea before, but it’s brilliant!
Love potato salad and this one looks amazing! Great flavors! It must be fun living by the beach ๐