It’s not quite summer, though the weather in North Texas is definitely warming up and this salad is a great way to embrace the vibrant herbs of the season. Taking inspiration from a classic French potato salad, this is a gorgeous medley of roasted potatoes tossed in a bright and tangy, golden-hued mustard vinaigrette tossed with fresh herbs of parsley, basil, and dill plus a handful of scallions.
Potato salads can be dressed in so many different ways. And though I love a traditional old-fashioned potato salad with mayo, hard-boiled eggs and pickle relish, this is a wonderful option, bursting with herbs and full of flavor. It starts by roasting both new and Yukon gold potatoes. Once roasted, give them a slight mash allowing them to soak up a splash of chicken stock and white wine.
The potatoes are then wrapped in a gorgeous vinaigrette made of Dijon mustard, champagne vinegar, and olive oil.
Finish with a bounty of fresh herbs and scallions.
Full of light, fresh flavors it’s a beautiful salad that’s perfectly delightful served warm or chilled!
Roasted Potato Salad with Mustard Vinaigrette
For the mustard vinaigrette:
1 tablespoon Dijon mustard
2 tablespoons dry white wine
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
â…” cup extra-virgin olive oil
In a small bowl, whisk the Dijon mustard with the white wine, kosher salt and black pepper. Add the olive oil in small batches, whisking to blend together.
For the potato salad:
1 pound small new potatoes, peeled
1 pound small Yukon gold potatoes, peeled
2 tablespoons olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly cracked black pepper, divided
2 tablespoons chicken stock
3 tablespoons champagne or white wine vinegar
¼ cup chopped scallions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
For the potato salad:
Place the potatoes on a rimmed baking sheet lined with a Silpat or foil. Cut the potatoes so that they’re all about the same size if needed. Toss with the 2 tablespoons of olive oil and spread out evenly on the pan. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper. Roast in a 400-degree oven for about 40 minutes, or until very tender and cooked through.
While the potatoes roast, mix the chicken stock and the vinegar together in a large bowl. Remove the potatoes from the oven and while still hot, using a potato masher or the back of a spoon, press the potatoes to flatten slightly. Add the potatoes to the large bowl and toss in the chicken stock and vinegar, stirring occasionally until all the liquid has been soaked up by the potatoes.
Pour the vinaigrette over the potatoes, stirring to coat. There will be extra dressing in the bottom of the bowl, but the potatoes will continue to soak it up.
Toss in the scallions, parsley, basil, and dill along with the remaining ½ teaspoon kosher salt and the ¼ teaspoon black pepper, adding more if needed to suit your taste. Stir to mix well.
Serve warm or chilled.
Makes 6 servings.
Roasted Potato Salad with Mustard Vinaigrette
Equipment
- Rimmed baking sheet
Ingredients
- For the mustard vinaigrette:
- 1 tablespoon Dijon mustard
- 2 tablespoons dry white wine
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- â…” cup extra-virgin olive oil
- For the potato salad:
- 1 pound small new potatoes, peeled or scrubbed
- 1 pound small Yukon gold potatoes, peeled or scrubbed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 2 tablespoons chicken stock
- 3 tablespoons champagne or white wine vinegar
- ¼ cup chopped scallions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
Instructions
- To make the mustard vinaigrette:
- In a small bowl, whisk the Dijon mustard with the white wine, kosher salt and black pepper. Add the olive oil in small batches, whisking to blend together.
- To make the potato salad:
- Place the potatoes on a rimmed baking sheet lined with a Silpat or foil. Cut the potatoes so that they’re all about the same size if needed. Toss with the 2 tablespoons of olive oil and spread out evenly on the pan. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper. Roast in a 400-degree oven for about 40 minutes, or until very tender and cooked through.
- While the potatoes roast, mix the chicken stock and the vinegar together in a large bowl.
- Remove the potatoes from the oven and while still hot, using a potato masher or the back of a spoon, press the potatoes to flatten slightly.
- Add the potatoes to the large bowl and toss in the chicken stock and vinegar, stirring occasionally until all the liquid has been soaked up by the potatoes.
- Pour the vinaigrette over the potatoes, stirring to coat. There will be extra dressing in the bottom of the bowl, but the potatoes will continue to soak it up.
- Toss in the scallions, parsley, basil, and dill along with the remaining ½ teaspoon kosher salt and the ¼ teaspoon black pepper, adding more to your suit taste. Stir to mix well.
