Description
Experience the delightful contrast of tender roasted potatoes and bold, nutty vinaigrette in this Roasted Potato Salad with Mustard-Walnut Vinaigrette. This comforting yet sophisticated recipe is perfect for any occasion.
Ingredients
Scale
- 4 pounds mixed marble potatoes (or other small potatoes like fingerling, red, or Yukon Gold)
- 1 cup walnuts, toasted and roughly chopped (substitute pecans or almonds if needed)
- 1 bunch basil, leaves torn into bite-sized pieces (mint or parsley work as alternatives)
- 1 bunch scallions, white and green parts thinly sliced crosswise
- Olive oil for roasting
- Salt and pepper to taste
- 2 cloves garlic, peeled
- 1 tablespoon whole-grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice (about 1 medium lemon)
- 1 tablespoon red wine vinegar (apple cider vinegar works too)
- 2 tablespoons roasted walnut oil (can substitute extra olive oil if unavailable)
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly, then dry them completely with a kitchen towel. Halve any larger potatoes for more even cooking.
- Place the potatoes on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Spread the potatoes in a single layer with space between them and roast for 30-35 minutes, turning once halfway.
- While the potatoes roast, prepare the vinaigrette by mincing the garlic.
- In a medium bowl, whisk together garlic, whole-grain mustard, Dijon mustard, lemon juice, and red wine vinegar.
- Slowly drizzle in the walnut oil and olive oil while whisking to create an emulsion. Season with salt and pepper.
- In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant.
- Transfer warm potatoes to a large bowl and pour two-thirds of the vinaigrette over them. Toss gently.
- Add toasted walnuts, basil leaves, and scallions to the bowl.
- Pour the remaining vinaigrette over the salad and toss until well combined. Adjust seasoning as needed.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days for best flavor retention.
- For a beautiful presentation, use multicolored potatoes.
- Adjust the seasoning based on personal preference.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 325
- Sugar: 2
- Sodium: 180
- Fat: 20
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32
- Fiber: 5
- Protein: 6
- Cholesterol: N/A