Herbed Potato Salad

I have a thing for fresh herbs. To the point where anything that’s teetering on the edge in my refrigerator will go into the food processor with some lemon juice or garlic, and get whirred into a pesto or a sauce, or just get chopped up and frozen until I can think of something to use it for. By straying from the standard creamy sauce and using a vinaigrette jacked up with lemon and fresh herbs, this potato salad gives me a convenient vehicle for those fridge herbs, and goes over pretty well at potlucks and bbqs and such. Use any combination of herbs you like; I’ve gotten good results with a cilantro-mint-parsley mix. If you use a less tender-leafed herb like rosemary, sage, or thyme, use a smaller amount, and balance it out with some tender leafy ones.

Herbed Potato Salad

3 pounds yellow or Yukon Gold potatoes, skin on, chopped into 1/2-inch chunks
1 red pepper, roughly chopped
1 medium yellow onion, roughly chopped
1/2 cup mixed fresh herbs, finely chopped (for example, cilantro, rosemary, sage, parsley, and/or mint)
Handful of fresh basil leaves, chiffonade or torn into pieces
2 tablespoons dijon mustard
Zest and juice of 1 lemon
3 tablespoons olive oil + more for roasting the potatoes and vegs
Salt and pepper

Preheat the oven to 425 degrees.Spread the potatoes out on a large baking sheet and toss with a few tablespoons of olive oil and plenty of salt and pepper. Be sure the baking sheet is not too crowded. There should be some space between the potatoes. On a separate baking sheet, toss the chopped onions and peppers with olive oil, salt, and pepper. Place both sheets in the preheated oven. Roast the onions and peppers for 15 to 20 minutes, and the potatoes for 45 minutes, or until they are golden brown and cooked through.

(my ingenious rack roasting technique! small kitchens, I’ll tell you.)

While the vegetables are roasting, in a small bowl mix the herbs with the mustard, lemon juice and zest, and the olive oil. Add salt and pepper to taste.

After the potatoes and vegetables have cooled for about 10 minutes but are still warm, toss them with the herb vinaigrette until coated. Serve at room temperature.


2 thoughts on “Herbed Potato Salad

  1. Mary Mom

    this inspired me to make a variation last night with what I had.

    A red pepper, an onion and a sweet potato walk into a bar….actually an oven. actually they were chopped up and shoved — along with some garlic, oil, herbes de provence and thyme, plus s & p. Boiled some little new reds. picked some parsley, dill & chives in garden. chopped and mixed in with a dijon lemon vinaigrette to pour over all. cooked some Whole Foods chicken sausage with feta and spinach and served alongside. There is none left. Thanks, Caetie, for the ideas.


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