potato salad 1

potato salad 1

This is not the old-school potato salad you have come to know, loaded with mayo and chunks of uncooked celery.  I have never been a fan of potato salad, because it tends to be overly sweet from the pounds of mayo, mushy from the boiled potatoes, and just plain bland.  While making the dressing for my carrot and quinoa salad with crispy kale (also a great spring/summer salad), I thought…why not modify it to work with potatoes?

Instead of boiling the potatoes, I decided to roast them for this salad. Roasting brings out a deep flavor in foods, from veggies to potatoes, which is why it is one of my favorite ways to cook. Be sure to toss the potatoes in the creamy, lemon vinaigrette while they are still warm. This will help the potatoes absorb the flavors better.  You can serve this potato salad either warm or cold…both ways are delicious!

Summer will be here before we know it, and with it comes cookouts and picnics!  Replace your potato salad with this light and refreshing take on the classic.

potato salad 5

potato salad 5

potato salad 2

potato salad 2

potato salad 6

potato salad 6

potato salad 9

potato salad 9

potato salad 8

potato salad 8

Roasted Potato Salad with Lemon and Herbs

Author:

Maria Provenzano

For this recipe I recommend using yukon gold, dutch yellow potatoes or red potatoes. They are creamier and less starchy then regular potatoes.

Ingredients

  • 1 pound yukon gold potatoes, dutch yellow potatoes, or red potatoes

  • 1/4 cup sour cream

  • 2-3 tablespoons fresh lemon juice (usually just the juice of one lemon)

  • 1/4 cup olive oil

  • 1 heaping tablespoon fresh chives; chopped

  • 2 tablespoons fresh parsley; chopped

  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees

  2. Line a baking sheet with aluminum foil

  3. Wash and scrub the potatoes

  4. Allow them to dry completely

  5. Once dry, cut the potatoes into about 1 inch pieces

  6. Place them on the lined baking sheet and toss with a good amount of olive oil

  7. Sprinkle with salt

  8. Roast the potatoes in the oven for 25-40 minutes or until soft on the inside and brown on the outside; I simply test this by taking one piece out and cutting it to make sure the inside is cooked the way I like it

  9. Allow to cool for a few minutes and then transfer them to a large bowl

  10. In another bowl combine the sour cream and lemon juice

  11. While whisking add in the olive oil

  12. If the mixture seems to thick you can add more olive oil

  13. Stir in the chopped chives and parsley

  14. Pour half of the dressing over the potatoes and toss to coat

  15. Add more dressing until it is well coated

  16. Keep any extra dressing for later

  17. If you want to serve this warm you can serve it immediately

  18. If you want to serve this cold then allow the coated potatoes to cool completely then place in a sealed container and refrigerate

  19. Once you are ready to serve, toss the potatoes with any extra dressing you may have



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