Tangy Zangy Roasted Potato Salad

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