July 20th, 2009

French Roasted Potato Salad

One potato, two potato, three potato, four….bushels!

These days, everyone’s CSA share baskets are spud-loaded.
Baby yukon golds, fingerlings, heirloom purple caribes, butte russets…

Even our own easement guerrilla garden experiment with sprouted eyes has been productive. As the vines die back, I’ve been digging and unearthing a surprising number of red new potatoes, most the size of a golf ball, and a few the size of my fist. Miraculous, I tell you.

With all these potatoes comes the need for new recipes. And while these tubers will keep for a spell in a cool place, they are also meant to be enjoyed now!

This French Roasted Potato Salad is delicious, healthy, and simple; the pommery vinaigrette makes it. We teach this recipe in our teen cooking camp as part of a menu that includes marinated grilled flank steak and asparagus salad with lemon aioli. It’s one that’s well-loved by adults and kids alike.

The salad is tasty whether it’s served warm or room temperature. And, unlike mayo-based versions, there are no worries about the dish sitting out too long, going out of temperature, and forming enough toxins to do in your father’s side of the family at the reunion.

Take it to the picnic fearlessly.


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French Roasted Potato Salad
2-3 lbs New Potatoes, cleaned, dried, and cut into medium thick slices
(or try another potato–white, yukon gold, fingerling, or a variety)
1 medium Onion, sliced
Olive Oil
Sea Salt
Black Pepper
fresh Rosemary–a few sprigs
1 cup pommery vinaigrette (recipe below)
1/2 cup chopped fresh Italian Parsley
1 bunch Scallions, chopped

Preheat oven to 400 degrees. Place sliced potatoes and onions on a roasting pan and toss with olive oil until all is well coated. Sprinkle with sea salt, black pepper, and chopped fresh rosemary. Roast until browned, about 25-30 minutes. With a slotted spoon, remove the potatoes and onions and place into a mixing bowl. Pour the pommery vinaigrette right onto the roasting pan, scraping up the browned bits and pieces of onion and potatoes as the vinaigrette deglazes the pan. Pour over the potatoes and toss well. Taste and adjust seasoning. Garnish with chopped fresh Italian parsley and scallions. Serve warm or room temperature.

Serves 10-12

Pommery Vinaigrette

¼ cup Red Wine Vinegar
1 Tablespoon Coarse Grain (pommery) Mustard
1 clove minced garlic
½ teaspoon Salt
¼ teaspoon coarse grain black Pepper
Pinch sugar
½ cup Extra Virgin Olive Oil

Posted in Recipes, Salads, Vegan, Vegetables

10 Responses to “French Roasted Potato Salad”
  1. mark Says:

    Jambon fume, crusty sour dough, French roasted potato salad, a bottle of Moulin a Vent, a blanket, a hill side in Percy Warner Park – am I in heaven or the best of everyday life?

  2. Wendy Says:

    i’ve been looking for a good recipe for fingerling potatoes–this is perfect!

  3. rhonda Says:

    yum mark….sounds like you need to invite all the “good food matters” followers for a picnic!

    nancy, thanks for all the great recipes. this is the only food blog i’ve seen that makes me salivate!

  4. zoe Says:

    I love roasted potatoes. This mustard sauce sounds wonderful in this salad.

  5. K-Run Says:

    Finally a potato salad that isn’t ladeled with mayonnaise! This sounds great. I will have to try it very soon.

  6. Madeleine Says:

    Yes! Ever since you told me about this recipe this weekend, I’ve been waiting for the blog post. I’m going to rush home tonight after work and try it out. I can’t wait to use up so many of my CSA potatoes before a new batch likely arrives on Thursday (sigh– I want more tomatoes and fewer potatoes)!

  7. Suzanne Says:

    This sounds TOO delicious!! I can’t wait to make it this week!! I have always avoided the mayonnaise potato salads, as I have never been a fan of the condiment, but this sounds divine! I had to share your blog and this recipe with my entire office. I think there might be a potato salad frenzy this week!

  8. marva collins Says:

    Nancy, this was SO GOOD & easy to prepare. I just love it when I have all the ingredients in the house already & can immediately satisfy my taste buds. You know from volunteering at Second Harvest how much I love potato salad! Thanks for another good one!!! I agree with Rhonda that we have a picnic with all your “blog followers”.

  9. joycooks Says:

    Yum! I too have too many spuds right now and this recipe looks delicious! Thanks.

  10. Teresa Blackburn Food Styling Says:

    Oh potatoes, wonderful potatoes in all their local abundance. This is a really great sounding recipe, I can taste it and now I want to make it and I think I will….today…right now….yum. T



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