Roasted Potato Salad

August 25, 2016

There’s not much that I love more in the summer than a barbecue- steaks on the grill, corn on the cob, and my absolute favorite, potato salad.  With all of the gatherings that summer can bring, I was really looking for a new twist on an old classic; something that packed a little more punch, while still retaining all of the qualities of a potato salad that make it a summer staple.  This one brings a twist with tangy honey mustard and caramelized shallots.  Today, for me, it’s roasted potato salad.

Roasted Potato Salad

1 1/2 pounds petite fingerling potatoes
1 1/2 pounds baby red potatoes
2/3 cup mayo
1/3 cup honey mustard
about 10 sprigs worth of fresh thyme, pulled from stems
3 to 4 shallots, finely sliced
1 tsp paprika
1 to 2 tbsp butter
salt
pepper
olive oil

Preheat the oven to 375 degrees.
Quarter or half all potatoes, depending upon size, and spread evenly onto a baking sheet.  Sprinkle with salt, pepper, and paprika and then drizzle with a bit of olive oil.  Roast for 45 minutes at 375, and allow to cool slightly before adding to dressing mixture.

While the potatoes are roasting, you can pull everything else together.  Thinly slice 3 to 4 shallots, and saute in a pan with 2 tbsp of butter over medium heat until slightly translucent and browned in color.  Allow to cool.

In a large mixing bowl, combine mayo, mustard, and thyme.  Once cooled, add in the shallots and roasted potatoes.  Toss to fully coat- perfect served as it at room temperature, or chilled prior to your picnic!  Enjoy!

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