Saturday, May 19, 2012

Oven-Roasted Potato Salad with Herb Dressing

I strenuously dislike yellow-mustard-mayo-potato-salad.  The kind from the deli, mostly, but even the home made varieties are usually not my favorite.

But my cook's heart just knew there was a way to make potato salad taste great, have the potatoes hold their shape nicely, with a dressing that is nicely tangy and herby and lighter than the usual routine.

Good ideas come when driving in the car.  Oven roasting the potatoes first was a revelation.  I might have seen sunbeams from heaven and heard angels sing.


Golden Roasted Potato Goodness!


My herb garden is full of green things already.  This was helpful.  I saved a huge, thick slice of good bacon from breakfast this morning, also helpful.  I had a 5 pound bag of Yukon Gold potatoes that needed a purpose in life.  Hello, salad!

Here it is.  It makes a HUGE amount, so plan accordingly.  It tasted good when the potatoes were still a bit warm, better when it was slightly chilled, and I'm pretty excited about serving it tomorrow night for company, too.  Great summer picnic food!



Oven Roasted Potato Salad with Herb Dressing


1 - 5 pound bag Yukon Gold (or red) potatoes, skin on, washed and cubed
2 tablespoons extra virgin olive oil
salt and pepper
handful of fresh lemon balm, chopped
1 sprig fresh rosemary, chopped
several garlic or regular chives, chopped
1 tablespoon minced shallot
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
3/4 cup mayonnaise
large pinch of sugar
1 or 2 slices bacon, cooked, diced
more salt and pepper to taste

On 2 baking sheets, toss the potatoes with the 2 tablespoons of olive oil and a generous sprinkling of salt and pepper.  Roast at 400 degrees for about 30 minutes.  You can turn them if you like or remember, but I didn't.  Cool to room temp.

In a medium bowl, whisk together the herbs, mustard, lemon juice, vinegar, olive oil, mayo, sugar, a pinch of salt and pepper, and bacon.  Let sit for at least 30 minutes while the potatoes roast and cool.

When the potatoes are barely warm or room temperature, toss gently with the dressing.  Refrigerate for about 30 minutes before serving, toss again, and taste for seasoning.

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