Tasty roasted potato salad doesn’t need mayonnaise.
What makes the mayo-less roasted potato salad so good?
First, the potatoes are roasted to deepen their flavor.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
(You should be doing this forallyour potato salads, no matter the punch in!)
), and a small handful of fresh parsley and tarragon for a little something extra.
The deep licorice notes of the latter is especially good here, so don’t skip it.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Learn how to make roasted potato salad.
They’re quite different, but each is a worthy sideespecially when paired withsummery, grilled mains.
Ingredients
1 1/2lbs.baby red potatoes, halved
1/4cupplus 2 tsp.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Roast potatoes:
In a medium bowl, toss together the potatoes and 2 teaspoons olive oil.
Evenly spread the potatoes out on the prepared sheet.
Bake 15 minutes in the pre-heated oven.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Turn and continue to bake until light golden and tender, about 10 minutes more.
Let cool to room temperature.
Combine potatoes and dressing:
Season with salt and pepper.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Serve immediately, or keep refrigerated until ready to serve.
Let the salad come to room temperature before serving.
At that point it should be refrigerated to keep foodborne illnesses at bay.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
This potato salad can be made a day ahead and refrigerated to let the flavors meld.
The potatoes should be roasted until fork-tender.
If overcooked, the potatoes will be too soft, and break apart when tossing with dressing.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
