A fresh mayo-less potato salad made with roasted fingerling potatoes, fresh herbs and a mustard vinaigrette.
Quick, what comes to mind when I say potato salad? A mushy mayo laden clump of potatoes that has been hanging out in a deli case all day somewhere?
This roasted fingerling potato salad is a far cry from that; its light and filled with lots of crunch and plenty of fresh flavors. So set aside any previous reservations you may have had about the iconic warm weather salad and let’s talk about this mayo-less version for a minute. If you’re looking for an alternative to the traditional potato salad, this may be the one for you.
I admit, I’ve never been a big fan of mayo. Homemade is fine, add a little garlic to it, even better, but from a jar? I’ll pass. I’d rather coat my potatoes with a slick of pesto or dress them up with a kicky vinaigrette.
Crunch and freshness is the key to this particular potato salad. It has a mustard vinaigrette punched up with fresh herbs like dill, chives and parsley. There’s both lemon juice and zest for brightness and celery and radishes for crunch.
The potatoes themselves are slicked in olive oil; then roasted in a hot oven until their insides become soft and tender. They come out of the oven crispy on the outside and quite delicious on in their own right, but perfume them with, Dijon mustard, lemon zest and all those herbs, and they can only improve.
What could make for a better warm weather lunch or side?
Roasted Potato Salad
A fresh mayo-less potato salad made with roasted fingerling potatoes, fresh herbs and a mustard vinaigrette.
Ingredients
For the salad:
- 1.5 lb/680g small fingerling potatoes
- ½ teaspoon sea salt
- ⅛th teaspoon freshly ground pepper
- 1 Tablespoon/15ml extra virgin olive oil
- ½ teaspoon sea salt
- ⅛th teaspoon freshly ground black pepper
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh dill
- 6 celery ribs, thinly sliced
- ½ a small of bunch of radishes, thinly sliced into rounds
For the vinaigrette:
- 1 teaspoon/ 5ml Dijon mustard
- 1 Tablespoon/ 15ml fresh lemon juice
- The zest of ½ a lemon
- ¼ teaspoon sea salt
- ⅛th teaspoon freshly ground pepper
- 2 Tablespoons/30ml extra-virgin olive oil
Instructions
- Preheat the oven to 450 ° F.
- Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet. Roast for 20-30 minutes (depending on the size of your potatoes), tossing halfway through, until fork tender and browned.
- Remove potatoes from oven and let cool slightly.
- Meanwhile in a large bowl whisk together the mustard, lemon juice, lemon zest, salt, pepper and oil until blended and creamy. Add the fresh parsley, chives, dill, roasted potatoes, celery and radishes.
- Toss to combine and transfer to a platter. Serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 504mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Maria says
This dish is beautiful! I love the combination of crispy celery with the roasted potatoes. I'll be upping my cookout side dishes with this one.
Kristen Chidsey says
What a stunning side dish. That vinaigrette is absolute flavor perfectioin and something I could put on EVERYTHING!
Marye says
Oh yum, this looks so good!
Felesha Bell says
Fingerlings are my jam!! Love that you added them to a yummy salad!!
Claudia | Gourmet Project says
What a delicious new way to have potato salad! Perfect for bbqs!
Sarah says
I LOVE fingerling potatoes!! What a deliciously perfect sounding salad!!
Meilssa says
I agree with you about the mayo! This is way better version of potato salad. I love the addition of vinaigrette and will have to give it a try.
Bintu | Recipes From A Pantry says
As someone fed bup of heavy mayo potato salads - I really love this idea.
Rosa says
A beautiful salad. Very appetizing.
Cheers,
Rosa