Roasted Potato Salad with Mustard-Walnut Vinaigrette

By • June 1, 2014 • 30 Comments

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Author Notes: In my take on potato salad, mini spuds are roasted at high heat, then tossed in a pleasantly bracing mustard and walnut oil vinaigrette. Filled with plenty of toasted walnuts, fresh basil, and sliced scallions, this potato salad is best eaten at room temperature. I recommend gently smashing some of the potatoes to break their skins -- this allows the vinaigrette to better penetrate the starchy goodness.Shannon

Food52 Review: WHO: Shannon is a new member of Food52 who is already impressing our community with her recipes.
WHAT: A summertime staple that is no small potatoes (even though it’s made with them).
HOW: While mini spuds roast in a hot oven, whip up a garlicky vinaigrette. Lightly smash the spuds, toss with scallions, walnuts, and basil, then pack it up and head to the park for a picnic.
WHY WE LOVE IT: Put your mayo away. This potato salad -- creamy and sharp thanks to the bashed potatoes and the plentiful mustard -- is light even after being toted around. And we’ll keep this vinaigrette recipe on hand for all of our other summer salads, too.
The Editors

Serves 6 to 8


  • 4 pounds mixed marble potatoes, or other small potatoes
  • 1 cup walnuts, toasted and roughly chopped
  • 1 bunch basil, leaves torn into bite-sized pieces
  • 1 bunch scallions, white and green parts thinly sliced crosswise


  • 2 cloves garlic, peeled
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons roasted walnut oil
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  1. Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
  2. Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
  3. Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
  4. Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
  5. When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.
  6. Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.
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Comments (30) Questions (0)


10 months ago Josie Marsh

I cut up and used bigger potatoes that were pretty starchy. The flavor was great but I will make a little more vinaigrette next time.


10 months ago Beth100

Made this, and the flavors are divine! The vinaigrette is stellar. However, my roasted potatoes had tough skin that did not soften over time, so next time (this morning!) I am going to try using steamed new potatoes instead.


10 months ago Shannon

Hmm, I'm sorry to hear the potatoes were tough! Steamed new potatoes will work, and you may find that you need a little less vinaigrette. I roasted the potatoes for this salad in a convection oven once, and the skin was definitely crispier and a bit tougher than when roasted in a normal oven. I hope your second batch works out!


10 months ago Beth100

As soon as I read the word "convection," I knew you were right, that must have been it! I will turn it off next time. I have since made the salad again, using steamed new potatoes, which worked just beautifully. Either way, your potato salad rocks, and thanks again for sharing the recipe!


11 months ago Mari Miyachi

I'm totally in love with this! Couldn't wait for it to cool down and ate it warm...oops :)


11 months ago veritymo

I made this for a July 4th party (adding chopped red bell pepper for extra crunch) and have to say it was THE most delicious potato salad I've ever tasted. Thank you!!!


11 months ago MariahK

This was so good! I used some leftover roasted garlic in place of the raw garlic and it was fabulous. My new favorite potato salad!


11 months ago Shannon

I love that variation. I might try that myself later this week. :)


11 months ago Sara

Great recipe! I'm planning to make for the 4th! Do you know if this can be made the night before?


11 months ago Shannon

Hi Sara! Definitely. Just make sure not to add the basil and walnuts until you serve it. I also prefer it at room temp, not cold.


11 months ago Eggplayer

We had this for dinner tonight with friends. It was FABULOUS!


11 months ago Shannon

Thanks Eggplayer!


11 months ago QueenSashy

QueenSashy is a trusted home cook.

Congrats Shannon!!! I love making potato salads in the summer, cannot wait to give this a go...


11 months ago cookbookchick

Congratulations, Shannon! I will be making this very soon.

11 months ago Meatballs&Milkshakes

Congrats! This recipe sounds awesome, I'm always on the lookout for vinaigrette-based potato salad recipes since I don't like mayo...have to try this!


11 months ago Millie | Add A Little

Love the sound of this Shannon!


11 months ago Atlanticgull

Made this last night. It was a HUGE success. This will be on high rotation this summer! Nicely done, Shannon.


11 months ago Shannon

I'm so happy to hear that!


11 months ago healthierkitchen

sounds like a great combination! I love olive oil potato salads!


12 months ago bookjunky

It would be nice if the print version did not include the extraneous and unnecessary editorial comments, which cause this to require two pages rather than one.


12 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wonderful recipe! Looking forward to trying it soon. Very soon! Congrats. ;o


11 months ago Shannon

Thanks AntoniaJames! I hope it can live up to the high standards of a Best Picnic Dish winner ;).


12 months ago Flirty Foodie

This recipe also has the added bonus that I tend to have almost all the ingredients in my fridge/pantry at any given moment


12 months ago Flirty Foodie

Ok so this recipe sounds delicious... I'm not particularly a big fan of mayo, so I love mustard based potato salads...


11 months ago Shannon

Mustard-based potato salads are especially welcome during the dog days of summer, IMO. Enjoy!


12 months ago creamtea

Congrats, Shannon!


12 months ago Shannon

Thanks, creamtea - and congrats to you, too!


12 months ago vvvanessa

This sounds like a delicious combination!


12 months ago Shannon

Thanks! I hope you enjoy(ed) the recipe.