Roasted Potato Salad with Mustard Vinaigrette
Taking inspiration of a classic French potato salad, this is a vibrant medley of roasted potatoes tossed in a bright and tangy, golden-hued mustard vinaigrette plus fresh herbs of parsley, basil, and dill plus a handful of scallions.
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
- ⅔ 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.
Notes
An easy way to make a small amount of chicken stock is to use a concentrated base, such as Better Than Bouillon.
Serve this salad warm or chilled.