Make Ahead

Tangy Zangy Roasted Potato Salad

May 24, 2010
Author Notes

I've never had any luck boiling potatoes. They come out flaky, soggy, or half done. Roasting, on the other hand, never fails to produce sweet and creamy potatoes. I cut the potatoes in half, roasted on both sides, then cut them into cubes. That way, you get the slight crunch of the roasted side and a soft cut side to soak up the dressing, a remoulade-inspired sauce. I cut down on the mayonnaise with some yogurt, added creole mustard and red wine vinegar for the tang, and used chopped celery to cut the richness. Instead of fresh parsley, I chopped up a generous handful of celery leaves. You can eat this still warm, as soon as you mix it up. But, best of all, this potato salad passes the refrigerator test. It still tastes tangy and zangy after sitting in the cold all day long. - Teri —Teri

Test Kitchen Notes

I am admittedly biased, as I think most everything can be improved with a remoulade. A humble potato salad is no exception. Often an afterthought at a barbecue or picnic, this version is no doormat. It has a real snap to it -- bright and flavorful, it makes you step back and take notice. I loved the crispness of the roasted potatoes and thought that the use of celery leaves was genius -- has there ever been a more unsung vegetable? Heck, even the name is perfect -- it is tangy... and zangy! - saenyc —The Editors

  • Serves 6 to 8
  • 16 to 20 new, waxy potatoes
  • 2 tablespoons olive oil
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup diced celery, or cut into thin half-moons
  • 1 handful of fresh celery leaves, chopped roughly
  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup creole mustard (I like Zatarain's; use grain mustard if you can't find it)
  • 1/2 teaspoon paprika
  • 2 tablespoons red wine vinegar
  • 6 to 8 dashes of tabasco, or your favorite hot sauce
  • salt and pepper, to taste
In This Recipe
  1. Preheat oven to 375 degrees.
  2. Scrub potatoes, leave skin on. Cut in half and toss with olive oil, light salt and black pepper. Arrange on a baking sheet lined with parchment paper, cut side down. Roast for 15 to 20 minutes. Flip. Roast for another 10 to 15 until tender. Set aside to cool slightly.
  3. Drain onions and pat dry. Peel strings off celery stalk with a vegetable peeler before chopping. Combine onion and celery with yogurt, mayonnaise, mustard, vinegar, paprika, and hot sauce.
  4. Taste the dressing with a celery leaf, and adjust for seasoning. The mustard and tabasco can make the sauce a little salty, so try first and adjust to your liking.
  5. As soon as you can handle the potatoes (but while they are still hot), cut into bite-sized pieces and mix well with dressing. Add celery leaves.
  6. Eat warm or cold. Enjoy!
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