Easy Roasted Potato Salad
Break out of the boring old potato salad rut with this Easy Roasted Potato Salad. Roasted Yukon gold potatoes are tossed with a light dressing of stone ground mustard, mayo, a touch of sweet pickle relish, and minced shallot.
Calories:
Ingredients
- 2 pounds small Yukon gold potatoes cut into wedges
- 3 tablespoons light colored oil I used grape seed
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup mayonnaise
- 1½ tablespoons stone ground mustard
- 1 tablespoon sweet pickle relish
- 1 large shallot minced
- chopped fresh parsley, optional
- additional salt and pepper if needed, to taste.
Tools and equipment
- baking sheet
- spatula to remove the roasted potatoes from the baking sheet
- large bowl for tossing the potatoes
- medium bowl for making the dressing
- whisk for whisking the dressing
- cutting board for cutting the potatoes and shallot
- chefs knife for slicing the potatoes and mincing the shallots
- Serving bowl
Instructions
- Preheat oven to 425 degrees.
- Place the sliced potatoes in a large bowl along with the oil, salt, and pepper. Toss to coat.
- Place the potato slices, cut side down, in a single layer on a baking sheet.
- Roast in a preheated oven for 20-25 minutes, or until the potatoes are tender and deeply caramelized.
- Meanwhile, whisk the mayonnaise, mustard, relish, and shallots until blended.
- Remove the potatoes from the oven. Use a spatula a remove the potatoes from the baking sheet, and place them in the large bowl.
- While the potatoes are warm, toss them with the mustard dressing. *Note - if you like a very creamy potato salad, add all of the dressing. If not, use less.
- Season with additional salt and pepper (if needed), garnish with fresh parsley, and serve immediately. Or, chill at least 1 hour, and serve cold.
Notes
Capers would be a delicious ingredient in this salad as a replacement for the sweet pickle relish if you prefer a vinegary bite.
This salad is delicious served warm, or chilled.
This salad is delicious served warm, or chilled.
