by Chef Randy
I remember mom making potato salad at the first hint of summer. The kitchen was steamy and hot with boiling potatoes. How she peeled them while still hot I’ll never understand. She was amazing. I can still taste her salad to this day.
This recipe uses roasted potatoes which add an interesting flavor and texture. My spicy, no-mayonnaise dressing gives this recipe a healthier profile than the salad I enjoyed as a kid. Make this one and let me know what you think!
¼ cup white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
¼ teaspoon sugar
½ cup extra virgin olive oil
8 small Yukon gold potatoes
8 small blue or purple potatoes
3 tablespoons extra virgin olive oil
½ teaspoon coarsely ground sea salt Fresh ground pepper to taste
3 tablespoons shallots (chopped)
2 tablespoons fresh flat-leaf parsley (chopped)
Dressing: Whisk vinegar, lemon juice, mustard and sugar. Slowly drizzle in olive oil and continue whisking until dressing is smooth and creamy. Set aside until potatoes are cooked.
Preheat oven to 350 degrees. Wash potatoes and pat dry. Cut all potatoes into bitesized pieces. Place potatoes in a large bowl and toss with olive oil and salt. Place potatoes in a single layer on a baking sheet with shallow sides. Roast in the center of the oven until tender, about 30 minutes.
Combine all potatoes into one large bowl after roasting. Cool for about 20 minutes, then add dressing and toss gently. Sprinkle with additional salt and pepper, if desired. Top with shallots and parsley before serving.
Hint: This is best served at room temperature