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Roasted New Potato Salad

Farm Stand Roasted Potato Salad


  • Author: Katy Keck
  • Total Time: 30 minutes
  • Yield: 6 - 8 1x

Description

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.


Ingredients

Scale

Vinaigrette:

  • 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

Salad: 

  • 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

Instructions

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