Having friends over for a cook-out? Roast the potatoes ahead, make the dressing ahead (and make extra for salads during the week) and toss them together just before serving. The potato salad is beautiful and interesting when made with red, white and purple small potatoes, but it is also great using just one kind or any combination of the three.
Knock-Your-Socks-Off Roast Potato Salad
Serves: 4-6
- 1 ½ pounds red, white and purple small (1-2-inch) potatoes
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon minced shallots
- 1 teaspoon white wine vinegar
- ½ teaspoon Dijon mustard.
- Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.
- Cut the potatoes in quarters, so that all the pieces are about 1-inch. Toss with 1 tablespoon of the olive oil, the salt and pepper. Spread out on the baking sheet with a cut side facing down and bake 15 minutes. Turn the potatoes with another cut side facing down and bake until lightly browned and fork tender, another 10 minutes.
- Whisk the remaining 1 tablespoon olive oil, shallots, vinegar and Dijon in a medium bowl; add the potatoes and toss to coat.
Do you serve the salad warm or cold?
I serve it at room temperature.
This looks really yummy! I can’t wait to try making it!
This looks great for a cookout I’m having Friday – any chance you can roast the potatoes in advance and just warm slightly in the oven?
Please ignore I can’t read basic instructions in the intro 🙂 can’t wait to try this!