Roasted Potato Salad With Mustard-Walnut Vinaigrette

By Shannon
June 1, 2014
46 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.
The Editors

Serves: 6 to 8
Prep time: 45 min
Cook time: 45 min

Ingredients

For the 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

For the 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
  • 1 pinch sea salt and freshly ground black pepper, to taste

Directions

  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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Reviews (46) Questions (1)

46 Comments

csemsack August 18, 2018
Our new potato salad favorite. Only change I made was to steam red potatoes instead of roasting, too hot to turn on the oven.
 
Adam W. January 6, 2018
Very delicious, even when excluding the walnuts and walnut oil, though I'm sure would be even more so with the inclusion.
 
Stephanie W. November 18, 2017
I loved this salad! The only change I made is using cut up small red potatoes steamed as others did and used arugula since I didn't have any basil. It was wonderful and I will make it again and again!!
 
Ollie Z. August 25, 2017
This is a great starting recipe and you can adjust it to your own tastes. Here are my small modifications: <br /><br />1. Boiled potatoes instead of baking them. Takes about half the time (20mins vs 45+mins). I made them both ways and the taste was not noticeably better or worse either way, thus if you're in a time crunch go for boiling.<br /><br />2. Left out the lemon juice. I am personally not a big fan of tart flavors. If you are, definitely leave it in as described above.
 
Mary-Gay July 15, 2017
Great recipe, especially for a family that won't touch anything hinting of mayonnaise! I used larger Yukon potatoes roughly cut to "marble-sized" chunks; otherwise I followed as directed, and the result was well worth the extra trip to the grocery store for walnut oil :-) The dressing will enter my "go-to" file for future salads: Thanks!
 
Kjkooks June 17, 2017
Wow! I just made this and haven't even put the basil and walnuts in yet (going to add them when I serve it tomorrow) and it's already my new favorite recipe! Love the intense mustard flavor!
 
Angel J. June 16, 2017
Yum YUM YUM!!!! THIS WAS A HIT!! We added BACON! Cooked the bacon on another pan in oven with the potatoes ... Then crumbled it on top. Also added a bit more olive oil and Walnut oil. yum yum! A quarter of it is GONE already and it hasn't even made it to the fridge to cool!! Great change from plain ole mayo tater salad! Yum yum yum!!
 
Angel J. June 16, 2017
Oh yeah I also used reg Heinz garlic and herb mustard and a stone ground . So good!!!
 
Taya W. April 6, 2017
THIS DISH IS EXQUISITE! After reading the numerous positive reviews, I had high expectations for this salad. It exceeded those high expectations. Lovely dish. I like it without the walnuts as well. Well done!
 
Virginia September 17, 2016
I LOVED your version of potato salad! I followed the recipe exactly with only 2 minor exceptions: rather than marble potatoes, I used Yukon Golds which I cut into cubes resembling the size of potato shown in the photo. Also, I used only one kind of mustard--2 T. Sierra Nevada Stout Stoneground, instead of 2 different types. The results were outstanding. Thank you!
 
Author Comment
Shannon September 19, 2016
Virginia, thank you so much for the kind words! Your variation sounds awesome. I love that mustard.
 
Cherjh7 July 9, 2016
This was absolutely delicious! I added steamed green beans and some summer corn cut off the cob. The dressing is very hearty and my two cloves of garlic were very large so it was very garlicky but we loved it. This recipe is a keeper. Thanks for sharing.
 
unveiledpdx October 14, 2015
I'm going to have to comment here on food safety. One of the little things we learned in culinary school is that it isn't the mayo, it's the potatoes that cause people to get sick when improperly kept cool. Potatoes can carry salmonella, listeria and shigella, all food born illnesses. I highly recommend cooling the potatoes in the frig, uncovered, after dressing. Bring them back to room temperature if you like and toss in the remaining ingredients but be aware that they should not remain at room temperature for longer than 45 minutes to an hour.
 
Julie S. August 25, 2015
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.
 
Jolinda M. August 23, 2015
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!
 
Patti August 8, 2015
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
 
Megan T. June 21, 2015
Delicious recipe! Great flavors and a fantastic side to any main.
 
Josie M. August 12, 2014
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.
 
Beth100 August 11, 2014
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.
 
Author Comment
Shannon August 12, 2014
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!
 
Beth100 August 12, 2014
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!
 
Mari M. July 11, 2014
I'm totally in love with this! Couldn't wait for it to cool down and ate it warm...oops :)
 
veritymo July 4, 2014
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!!!
 
MariahK June 30, 2014
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!
 
Author Comment
Shannon July 2, 2014
I love that variation. I might try that myself later this week. :)