I know what you’re thinking. “Another potato salad? Seems like recipes for potato salad are popping up everywhere just because it’s summer.” Well. If you’re thinking that this is going to be just another potato salad recipe, you’re wrong. So wrong.
There are so many different kinds of potato salad! There’s the traditional Southern style with a mayonnaise dressing like Beeop’s favorite that I posted a long time ago. Then there are the wonderful bacon-y German potato salads like this one from my blogging friend Barbara at Modern Comfort Food. I also saw a great Apple Cider Potato Salad posted by Chef Georgia Pellegrini earlier today! That’s one I plan to try very soon!
But my current favorite potato salad is this Roasted Potato Salad. In this version, the potatoes are cubed, then tossed with rosemary and garlic and coated with olive oil. Then that’s all baked until the potatoes are done and slightly browned. But here’s the best part. The hot potatoes are then tossed into a tangy mixture of Dijon mustard, lemon juice and fresh parsley. Those little cubes of perfectly cooked hot potatoes just soak up every bit of that deliciousness making this one of the most delightful potato salads I’ve ever eaten. I’ve found that this salad is best served hot and goes with almost anything you want to put it alongside. We enjoyed it with an expertly grilled rib-eye just last night. I really hope you’ll try this recipe. I think you’ll like it a lot!
Roasted potatoes, garlic and rosemary tossed with dijon mustard and lemon juice
- 2 lbs. russet potatoes, cut into bite-size pieces
- 6 garlic cloves
- 2 sprigs fresh rosemary
- 4 tblsp. olive oil
- 2 tblsp. chopped fresh parsley
- 2 tsp. Dijon mustard
- Juice of half a lemon
- Salt to taste
- Preheat the oven to 400 degrees.
- Combine the potatoes, garlic, rosemary and olive oil in a large mixing bowl. Toss well so that the potatoes are coated with the oil.
- Place in a single layer on a large baking sheet and cook for 25-30 minutes or until the potatoes are cooked through and lightly browned.
- Meanwhile combine the fresh parsley, mustard, lemon juice and salt in a large mixing bowl.
- Transfer the hot, cooked potatoes to the bowl and toss with the mustard and lemon juice mixture.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
–Slightly adapted from a Food Network recipe in “50 Potato Salads,” July/August 2011 issue
Other potato salad recipes you might enjoy from around the internet:
- Shout Hallelujah Potato Salad from Amanda’s Cookin’
- French Potato Salad with Mustard and Fines Herbes from Creative Culinary
- Simply Recipes’ Creole Potato Salad
- Gluten-Free Goddess’ Red Potato Salad with Horseradish
What I was cooking: