Roasted Potato Salad with Lemon and Herbs
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This is not the old-school potato salad you have come to know, loaded with mayo and chunks of uncooked celery. I have never been a fan of potato salad, because it tends to be overly sweet from the pounds of mayo, mushy from the boiled potatoes, and just plain bland. While making the dressing for my carrot and quinoa salad with crispy kale (also a great spring/summer salad), I thought…why not modify it to work with potatoes?
Instead of boiling the potatoes, I decided to roast them for this salad. Roasting brings out a deep flavor in foods, from veggies to potatoes, which is why it is one of my favorite ways to cook. Be sure to toss the potatoes in the creamy, lemon vinaigrette while they are still warm. This will help the potatoes absorb the flavors better. You can serve this potato salad either warm or cold...both ways are delicious!
Summer will be here before we know it, and with it comes cookouts and picnics! Replace your potato salad with this light and refreshing take on the classic.
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Roasted Potato Salad with Lemon and Herbs
Author:
Maria Provenzano
For this recipe I recommend using yukon gold, dutch yellow potatoes or red potatoes. They are creamier and less starchy then regular potatoes.
Ingredients
1 pound yukon gold potatoes, dutch yellow potatoes, or red potatoes
1/4 cup sour cream
2-3 tablespoons fresh lemon juice (usually just the juice of one lemon)
1/4 cup olive oil
1 heaping tablespoon fresh chives; chopped
2 tablespoons fresh parsley; chopped
salt and pepper to taste
Instructions
Preheat oven to 400 degrees
Line a baking sheet with aluminum foil
Wash and scrub the potatoes
Allow them to dry completely
Once dry, cut the potatoes into about 1 inch pieces
Place them on the lined baking sheet and toss with a good amount of olive oil
Sprinkle with salt
Roast the potatoes in the oven for 25-40 minutes or until soft on the inside and brown on the outside; I simply test this by taking one piece out and cutting it to make sure the inside is cooked the way I like it
Allow to cool for a few minutes and then transfer them to a large bowl
In another bowl combine the sour cream and lemon juice
While whisking add in the olive oil
If the mixture seems to thick you can add more olive oil
Stir in the chopped chives and parsley
Pour half of the dressing over the potatoes and toss to coat
Add more dressing until it is well coated
Keep any extra dressing for later
If you want to serve this warm you can serve it immediately
If you want to serve this cold then allow the coated potatoes to cool completely then place in a sealed container and refrigerate
Once you are ready to serve, toss the potatoes with any extra dressing you may have