Having a German grandmother exposed me to vinegar-style potato salad from an early age. Don’t get me wrong, we had our share of mayo-based summer spuds too, but I developed a taste for the briny acidity and mustard of German-style potato salads at a very early age. What I didn’t see at that time however, growing up in Southern Indiana, was roasted potato salad…only boiled taters in our tater salads. It was only after I developed some culinary chops that I realized the beauty of roasted potatoes…well, TBH, roasted everything. Not only does roasting develop a bit of sweetness from caramelizing the natural carbohydrates, but it saves you from ditching all those wonderful nutrients that are lost when draining the water.
I am able to find tiny marble-sized potatoes both at the farmers market and in the grocery store. There are several brands at the supermarket, including The Little Potato Company. They offer an assortment of cherry-sized fresh creamer potatoes…Baby Boomer, Blushing Belle, Little Charmers, Chilean Splash, among them. If you can’t find a small potato in your market, I recommend roasting new potatoes whole and cutting to size once they have cooled. Not only does it better hold the nutrients, but it also helps keep them a bit creamier which is a good thing in salads. If you were making an oven-roasted side dish, you might want the added golden surfaces from a pre-cut potato. It’s a matter of personal taste, so go with what you know. A whole larger potato will definitely increase cooking time, so keep that in mind.
Now is the perfect time to think about preserving the late summer bounty of tomatoes, so I am counting on you to look back to the post You’ll Thank Me in the Winter Oven-Dried Tomatoes. If you don’t have any on hand and aren’t ready to work on your winter supply, either substitute with sun-dried tomatoes (so inferior!!) or just use fresh tomatoes for the whole recipe, either the heirloom cherries called for in the recipe or chopped Romas or Beefs, enough to make up the one cup tomato total (1/2 cup dried + 1/2 cup fresh). Don’t forget to adjust seasonings, especially salt, if you are only using fresh. The oven-dried tomatoes will bring salt from the prep, so I have cut back on the salt in the recipe in anticipation.
If you are so lucky as to have leftover roasted potato salad, try adding it to a breakfast quesadilla along with scrambled eggs, shredded cheese, and a little avocado, all sandwiched between flour tortillas. And be sure to keep my number handy because I’m gonna wanna show up for that!
Farm Stand Roasted Potato Salad
- Total Time: 30 minutes
- Yield: 6 - 8 1x
This roasted potato salad highlights the potato-y-ness of fresh-dug new potatoes, often lost with boiling. Being a just-say-nay-to-mayo gal, I love the bright flavors of lemon juice with lemon oil. It’s a partay in your mouth! You’re invited.
- 2 Tablespoons lemon juice
- 2 Tablespoons lemon olive oil or EVOO
- 1/4 teaspoon salt (you will need more if using fresh tomatoes in lieu of oven-dried or sun-dried)
- 1/4 teaspoon pepper
- 1 1/2 pounds new potato (the smaller the better)
- olive oil to drizzle on potatoes
- 1/2 cup shelled edamame
- 1/2 cup You’ll Thank Me in the Winter Oven-Dried Tomatoes, or sun-dried
- 1/2 cup halved heirloom cherry tomatoes (or use 1 cup of either oven-dried or fresh)
- 4 pieces cooked bacon, crumbled
- 2 scallions, thinly sliced
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped chives
Make the Vinaigrette:
Whisk together the ingredients and refrigerate until needed.
Make the Salad:
Preheat oven to 425oF. Drizzle just enough olive oil over potatoes to coat very lightly and toss to combine. Transfer to a sheet pan and roast until tender, about 13 – 15 minutes. Remove and cool to room temperature.
In a medium bowl, combine the potatoes with the edamame, both kinds of tomatoes, bacon, scallions, parsley and chives.
Toss with the dressing and refrigerate until serving time. Taste and adjust seasonings, as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
Keywords: roasted potato salad
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Finally! An interesting pototo salad without mayo!! Love the thought of adding the Edamame to the potato salad….my family is not as welcoming… is there another bean that could be substituted?
I made almost the same salad last weekend but used string beans (…pole beans to you:), along with chunks of grilled chicken and arugula. It made a super tasty lunch for family and needed no extra sides.
Can’t wait to try roasting in my next potato salad!
Report in please! Think you will love them.
I’ve become obsessed with small multi-colored potatoes. Another way to eat them!
L.U.V. love them roasted!
Have I told you lately how much I LOVE your recipes? I always feel I can do this!! Yum!
Not nearly enough!!? Oh p-shah do go on!!!!!
Thanks for the reminder to do my annual oven dried tomatoes! It’s a great way to save heirloom tomatoes when I over buy at the farmers market. I love popping them out of the freezer for making potato salad or spicing up a dish in the winter!
Aren’t they amazing? The oven-drying really concentrates the flavor and heightens the sweetness. I love to add them to pastas and soups, as well as chicken salads, stirfries and more – pretty much anywhere you want a pop of flavor and a tasty reminder of the summer sunshine!
Katy, this is such a beautiful dish and (though I’d substitute Vegan bacon) it looks so delicious! I just might make this tomorrow! As always, “I’m picking up what you’re putting down”! Love your blog!
Benita, Thank you – that means so much coming from you. I saw that bombdiggity vegan bacon on your site. It looks divine!!! Anyone wanting more vegan recipes needs to check out Benita’s blog at http://www.atmemestable.com/ She had a killer three parter on Celery Root last month and the banh mi left me drooling. #mutualadmirationsociety