Roasted Potato Salad with Mustard-Walnut Vinaigrette

By • June 1, 2014 • 26 Comments



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.
A&M

Serves 6 to 8

Salad

  • 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

Vinaigrette

  • 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.
Jump to Comments (26)

Comments (26) Questions (0)

Default-small
Default-small
Stringio

22 days ago Mari Miyachi

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

Default-small

29 days 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!!!

Img_20130723_131359

about 1 month 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!

Img_2897

about 1 month ago Shannon

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

Default-small

about 1 month ago Sara

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

Img_2897

about 1 month 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.

Happy_alice_in_mexico

about 1 month ago Eggplayer

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

Img_2897

about 1 month ago Shannon

Thanks Eggplayer!

Moi_1

about 1 month ago QueenSashy

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

Dsc_0028

about 1 month ago cookbookchick

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

Photo-1

about 1 month 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!

Screen_shot_2014-05-20_at_18.57.52

about 1 month ago Millie | Add A Little

Love the sound of this Shannon!
http://addalittle.wordpress...

Default-small

about 1 month ago Atlanticgull

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

Img_2897

about 1 month ago Shannon

I'm so happy to hear that!

Dsc_0048b

about 1 month ago healthierkitchen

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

Default-small

about 1 month 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.

New_years_kitchen_hlc_only

about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

Img_2897

about 1 month ago Shannon

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

Flirty_foodie_logo_w_o_text_-_low_res

about 1 month 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

Flirty_foodie_logo_w_o_text_-_low_res

about 1 month 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...

Img_2897

about 1 month ago Shannon

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

Dsc00859_2

about 1 month ago creamtea

Congrats, Shannon!

Img_2897

about 1 month ago Shannon

Thanks, creamtea - and congrats to you, too!

Dsc00426

about 1 month ago vvvanessa

This sounds like a delicious combination!

Img_2897

about 1 month ago Shannon

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