Roasted Potato Salad with Mustard-Walnut Vinaigrette

By • June 1, 2014 34 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.

More Great Recipes: Potato Salad|Basil|Olive Oil|Salads|Side Dishes

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Comments (34) Questions (1)


4 days ago Julie Scardina

this is awesome and great for a backyard summer party. The second time around I added a little crumpled blue cheese and bacon. OMG yum.


6 days ago Jolinda Marshall

Great suggestion to fix so the unnecessary comments don't print with the recipe. Only really valued the two suggestions to remember that organic spuds are much better and turn off the convection. Thanks for great recipe!


21 days ago Patti

I roasted organic small yukons and regular store bought red, new potatoes. The red ones were tough and didn't have much flavor. The organic ones were outstanding. The dressing rocks ! I did use half the mustards since my whole grain was extra potent. My fav potato salad. Thanks


2 months ago Megan Town

Delicious recipe! Great flavors and a fantastic side to any main.


about 1 year 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.


about 1 year 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.


about 1 year 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!


about 1 year 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!


about 1 year ago Mari Miyachi

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


about 1 year 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!!!


about 1 year 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!


about 1 year ago Shannon

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


about 1 year ago Sara

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


about 1 year 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.


about 1 year ago Eggplayer

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


about 1 year ago Shannon

Thanks Eggplayer!


about 1 year 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...


about 1 year ago cookbookchick

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


about 1 year 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!


about 1 year ago Millie | Add A Little

Love the sound of this Shannon!


about 1 year ago Atlanticgull

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


about 1 year ago Shannon

I'm so happy to hear that!


about 1 year ago healthierkitchen

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


about 1 year 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.


about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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


about 1 year ago Shannon

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