How to Make Roasted Potato Salad
If you don't like traditional mayonnaise-based potato salads or want to try a variation that has more potato flavor, give this one a try. It uses a vinaigrette dressing instead of mayonnaise and can be served hot or cold. This recipe serves about 10. Does this Spark an idea?
Things You'll Need
- 1 1/2 c. olive (not virgin) oil
- 1/2 c. vinegar
- cutting boards
- 2 tbsp. Dijon mustards
- 25 red potatoes - quartered
- kosher salts
- mixing bowls
- 1 c. cooked hams - cubed
- chef's knives
- cracked black pepper
- salad bowls
- salad spinners
- 1/4 c. chopped fresh herbs
- salda utensils
- Cracked Black Pepper
- Kosher Salts
- Chef's Knives
- Cutting Boards
- Mixing Bowls
- Salad Bowls
- Salad Spinners
- Salda Utensils
- Mixing bowls
Instructions
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1
Heat the oven to 375 degrees.
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- 3
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4
Transfer hot potatoes to a mixing bowl when done.
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5
Add the ham.
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1
Tips & Warnings
Use sturdy herbs like rosemary, thyme or sage in this recipe, or a combination. Lighter herbs like basil will lose most of their flavor when roasted.
There are many ways to modify this salad. Instead of ham, for example, you could chop some bacon or pancetta and roast it along with the potatoes for extra flavor. Diced celery, bell peppers and red onion could be added to the salad for extra texture.
Any small, thin-skinned potato will work. You can use red (new) potatoes, small white potatoes or fingerlings. Larger potatoes like russets can be used, but must be cut small enough to roast. If you leave the skin on, be sure to scrub it well first to remove all traces of dirt.