This is one of those dishes that I could eat at any temperature with any meal.  Don’t judge.

Roasted-potato-salad

I love all things crispy, particularly potato salad.  I’m wild, I know.

Sure, some of you just see a potato dish, but some of us see far more: The extra golden crispy sides offer a varying texture to keep things interesting, and the tang of the vinaigrette, specked with Kalamata olives, basil and garlic compliments the bit of hickory smoked sea salt and herbs added over the potatoes before roasting.  Personally, I add a pinch of cayenne to the vinaigrette mix as well, but that’s always optional.     It’s all tossed with sweet roasted peppers and shaved parmesan for a finish of balance and color, making it the perfect side dish to any al fresco dining experience; unless of course it’s as hot there as it is here, in which case, enjoy with air conditioning, if possible.

This is one of my barbecue favorites.  Hope you all enjoyed your holiday weekend.

 

Roasted Potato Salad

  • 3 pounds russet potatoes, partially peeled if desired, cut into large dice
  • 1/2 cup olive oil, divided
  • 1 teaspoon hickory smoked sea salt, plus more if desired
  • 1/2 teaspoon ground pepper
  • 3 tablespoons cup chopped rosemary and thyme
  • 3 tablespoons champagne vinegar (you may substitute red wine vinegar, if desired)
  • 4 cloves garlic
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup chopped shallots
  • 1 /4 cup packed chopped basil leaves
  • 1/4 teaspoon cayenne pepper (more or less to taste), optional
  • 12 ounce jar of fire roasted sweet peppers, drained and roughly chopped
  • shaved parmesan

 

Directions:
Preheat oven to 375 degrees F.  Toss potatoes in 1/4 cup of the olive oil and spread out on a baking sheet. Note: leaving a bit of space between each of the diced potatoes adds extra crispness, so choose a baking sheet large enough or divide into two batches, if needed.  Sprinkle with salt, pepper, rosemary and thyme.  Roast in preheated oven for about an hour, or until fork tender.
In a food processor or blender: add remaining olive oil, vinegar, garlic, olives, basil and cayenne.  Blend until smooth scraping down sides of food processor and adding more oil, if needed.  Pour into a large salad bowl and toss with roasted potatoes and chopped roasted peppers.  Top with shaved parmesan. Add salt and pepper to taste.

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8 Responses to Roasted Potato Salad

  1. I’m really loving your roasted potato salad. I hate (really, hate) mayo so usually I quickly run away from potato salad, but your version I’m running to very quickly, grabbing it’s hand and skipping off into the sunset!

  2. I love Japanese potato salad, but I love crispy potato salad like this next!!! I love potatoes in general and I’m picky about how they are prepared. :D This is perfect, Kate!

  3. Oh yum. I adore potato salad. And roasted potatoes. This sounds like a major win-win situation – looks so tasty! :)

  4. Daniela says:

    Wow, this is the most stylish potato salad one can imagine. Love the vinaigrette with a twist, so refreshing.

  5. Tom Levers says:

    With vinegar chopped rosemary and thyme… this is so much more tasty than boring potato salad with Mayo (FYI I am bias I dislike mayo :-)

  6. I would never judge you my friend, especially when potato is my best friend ;)
    This looks brilliant!

    Cheers
    Choc Chip Uru

  7. Oh, I need to make this! My husband can’t stand the classic mayonnaise laden potato salads but I’m sure this would be a big hit!

  8. What a fantastic idea.
    :-) Mandy

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