Warm Roasted Potato SaladElizabeth Stark
The smallest signs of spring already have me daydreaming of warmer days ahead. One sign that spring’s around the corner are the fresh alliums that are starting to pop up in markets. Inspired by a bunch of crispy, sweet scallions, I decided to make a warm potato salad that was perfectly suited for this late winter/almost spring moment we find ourselves in.
The addition of light and crispy roasted potatoes instead of the more traditional boiled kind adds great texture and flavor to this potato salad. It’s got a zesty dressing with lots of Dijon and horseradish for bite, as well as a generous helping of piquant red onions and spring scallions.
Next time you need a tasty and simple side, try this unique approach to a warm roasted potato salad!
Warm Roasted Potato Salad
Prep Time: 10 minutes
Cook Time: 25 minutes
6 small red potatoes, cut into 1 inch cubes
1 tablespoon olive oil
1/2 cup minced red onion, divided
1 tablespoon rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish, or to taste
1/3 cup chopped scallions
sea salt and pepper to taste
Preheat oven to 450 degrees F.
Lay the potatoes out on a rimmed baking sheet and toss with 1 tablespoon olive oil. Sprinkle with sea salt and pepper to taste. Roast for 25 — 30 minutes, or until potatoes are golden brown and crispy. Use a spatula to flip the potatoes halfway through cook time. Remove from oven and set aside to cool a bit.
Meanwhile, prepare the dressing. In a small bowl, combine 1/4 cup of minced red onions with the rice wine vinegar and a pinch of sea salt. Set mixture aside for a few minutes to allow the onions to soften. Next, use a fork to sir in the Dijon and horseradish.
Placed the roasted potatoes in a bowl and toss with the dressing. Adjust salt and pepper levels as needed. Finish with the remaining 1/4 cup of minced red onion and the scallions. Serve immediately.