This roasted potato salad is one of the most unique, delicious, and versatile side dishes I make. It’s perfect alongside a roasted chicken and green salad, or salmon and asparagus, or steak and Swiss chard. Whatever you decide to serve it with, this “salad” will definitely make the meal.
Roasted Potato Salad
Perfectly roasted potatoes dressed in a honey mustard vinaigrette. This side dish goes well with roasted or grilled meats, fish, or as part of a vegan spread.
Servings: 6
Ingredients
For the roasted potatoes
- 2 lbs red potatoes medium-large dice, rinsed & patted dry
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
For the dressing
- 2 tbsp olive oil
- 1 tbsp garlic fresh, minced
- 1-2 tsp tarragon fresh, chopped
- 1/4 cup veganaise/mayonaise
- 1/4 cup honey
- 2 tbsp mustard stone ground or whole grain
- 2 tbsp chives fresh, chopped
- 1 tsp lemon zest
- 1/2 lemon juiced
- salt & pepper pinch of each
To finish
- 1 tbsp parsley fresh, chopped
- 2 tbsp capers
Instructions
Roast the potatoes
- Put a baking pan in the oven and preheat the oven to 450 degrees.
- Toss together the potatoes, olive oil, salt & pepper. Once the oven has come to temperature and the pan has sat in there for at least 10 minutes, remove the pan from the oven and slide the potatoes directly onto the sheet pan.
- Shake the pan so all the potatoes are in one layer and break apart any pieces that may be sticking together. Put the pan in the oven and roast for 25-30 minutes, shaking the pan every 5-10 minutes. If at 22-ish minutes the potatoes are not browning, broil them for the final few minutes.
Make the dressing
- While the potatoes cook make the dressing by first warming the olive oil in a pan on the stove top. When the oil is warm, add the garlic and tarragon. Once the garlic and tarragon start to sizzle, remove from the heat and set aside to cool.
- Combing the other ingredients for the dressing in a bowl and whisk together. Once the oil has cooled to room temperature, add to the dressing and whisk together again.
Prepare the salad to serve
- Remove the potatoes from the oven and use a spatula to make sure there aren't pieces sticking to the pan. Allow it to cool for 5 minutes.
- Add the potatoes into a bowl with the dressing, parsley, and capers. Toss to coat evenly, and serve warm.
7 COMMENTS
Mary Lou
4 months ago
All these recipes look delicious! If the Food Network cane calling….what would Chris say?
Julia
4 months ago
He’s happy doing weekly recipes right here.
Emily Smith
1 year ago
I made this last night and IT. WAS. SO. GOOD. My husband and I loved it, the kids palettes are quite as refined but they still ate it without complaining. I almost didn’t add the tarragon because I couldn’t find it, but I’m so glad I did! And you cannot skip the capers! It’s definitely an interesting potato salad, takes a few bites to “get used to it” but it really is so delicious. I made some changes out of necessity: only had garlic powder, dijon mustard, bottled lemon juice, and no zest. I am excited to try it again with all the correct ingredients.
Victoria Bradley
1 year ago
I have already made this twice.
Kelsey
2 years ago
This looks amazing! I can’t wait to try it.
Peggy
2 years ago
If you want those potatoes to be ultra-crispy, take a look at seriouseats.com’s recipe for ultra-crispy roasted potatoes. The parboiling and tossing with oil or fat (I used refined coconut oil) makes all the difference!
Angela
2 years ago
Love that you added a recipe I can make as a vegan!! (Though your iced tea awhile back was amazing too- I made it so many times this past summer)