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This ridiculously easy roasted potato salad is the perfect transition dish between summer and fall. It can be served, warm, cold, or at room temperature, and makes great left overs. Let's talk about what makes it different from other potato salads.
Temperature
You are definitely used to eating cold potato salads, like I am. And THEY. ARE. DELICIOUS. Nothing screams summer more than an amazing potato salad at a backyard BBQ. This one though fully embraces the fact that the potatoes are roasted, and not boiled like normal potato salads. Throw the little guys on a large baking sheet with salt, pepper, olive oil and some shallots, and you've got the base for something truly awesome. We're going to let them cool for about 10 minutes once they come out of the oven before we dress them, but having it warm/at room temperature is a delicious new experience.
Texture
Because, again, the potatoes are roasted, this gives them a distinctly different texture than if they were boiled. Roasting potatoes takes away their moisture, leaving a slightly harder (i.e. not mushy), and crispy spud behind. This is also an advantage when it comes to dressing the potatoes. They are more than eager to soak it all in.
Dressing & Flavour
The dressing here is ridiculously simple, and follows a fairly familiar patter: acid, fat, sugar, and mustard. (Ok, I added the mustard, but the acid fat sugar thing is pretty well known). A combo of grainy mustard, apple cider vinegar, sugar and mayo combine for a creamy, amazing coating that takes less than five minutes to come together. Add some fresh dill and *chef's kiss*, you've got a beautiful, easy roasted potato salad that you didn't spend all day on.
Enjoy!
📖 Recipe
Easy Roasted Potato Salad
Ingredients
- 1 lb baby potatoes, cut in half
- 3 shallots, peeled and cut in half lengthwise
- 1 tablespoon olive oil
- salt and pepper, to taste
- ¾ C mayo
- 2 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 tablespoon grainy mustard
- 1 C fresh dill, roughly chopped
Instructions
- Preheat your oven to 400°F. Spread the potatoes and shallots in a single layer on a large baking sheet. Roast for 30-40 minutes, stirring once, until the potatoes are cooked through and slightly golden on the cut side. Remove from oven and let them sit for 10 minutes.
- Meanwhile, make the dressing. Combine the mayo, apple cider vinegar, sugar and mustard in a small bowl. Mix well so the sugar has a chance to dissolve. Add ¾ of the dill and mix with the potatoes and shallots in a large bowl. Top with the remaining dill.
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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