Hello, salad lovers! If you’re looking to elevate your potato salad game, you’ve come to the right place. Today’s recipe features Roasted Potato Salad with a zesty Mustard-Walnut Vinaigrette that adds a delightful twist to this classic side dish. Whether you’re serving it at a summer barbecue or enjoying it as a hearty lunch, this salad is sure to impress.
Why Roasted Potato Salad?
Roasting the potatoes adds a crispy texture and deepens their flavor, making them a delicious base for a variety of dressings. Paired with a tangy mustard-walnut vinaigrette, this salad offers a satisfying blend of crunch, creaminess, and tang.
Ingredients
- For the Roasted Potatoes:
- 2 lbs baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Mustard-Walnut Vinaigrette:
- ¼ cup walnuts, toasted and chopped
- ¼ cup Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- For the Salad:
- 2 cups mixed greens or arugula
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Roast the Potatoes: In a large bowl, toss the baby potatoes with olive oil, dried rosemary, garlic powder, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Let them cool slightly.
- Prepare the Vinaigrette: While the potatoes are roasting, prepare the mustard-walnut vinaigrette. In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, and a pinch of salt and pepper. Gradually whisk in the olive oil until the dressing is well combined. Stir in the toasted walnuts.
- Assemble the Salad: In a large bowl, combine the roasted potatoes, mixed greens, red onion, and cherry tomatoes. Drizzle with the mustard-walnut vinaigrette and toss gently to coat all the ingredients evenly.
- Garnish and Serve: Garnish with fresh parsley and serve immediately. This salad is also delicious at room temperature or chilled, making it perfect for meal prep or potlucks.
Tips for Success
- Toast the Walnuts: Toasting walnuts enhances their flavor and adds a satisfying crunch to the vinaigrette. Be sure not to over-toast them to avoid bitterness.
- Customize Your Greens: Feel free to use your favorite greens or add other veggies like bell peppers or cucumbers for extra freshness.
- Make Ahead: You can roast the potatoes and prepare the vinaigrette a day in advance. Assemble the salad just before serving to keep the greens crisp.
Serving Suggestions
This Roasted Potato Salad with Mustard-Walnut Vinaigrette pairs beautifully with:
- Grilled Meats: Serve alongside grilled chicken, steak, or sausages for a well-rounded meal.
- Sandwiches and Wraps: It’s a great side dish for sandwiches or wraps, adding a nutty, tangy flavor to your meal.
- Picnics and Potlucks: Perfect for outdoor gatherings, this salad is both tasty and transportable.
Join the Salad Party
Have you tried this roasted potato salad recipe? Share your thoughts, variations, or any additional tips in the comments below. I’d love to hear how you make this salad your own!
Final Thoughts
This Roasted Potato Salad with Mustard-Walnut Vinaigrette is a refreshing twist on a classic that combines crispy roasted potatoes with a tangy, nutty dressing. It’s a versatile dish that’s sure to become a favorite at any meal. Enjoy every bite!