Updated: Oct 30, 2019
Potato salad doesn’t have to be your grandma’s church potluck recipe: a cold, gloopy jumble of mushy spuds and thick mayo. My favorite tater salad is just the opposite- it’s crunchy, mustardy, light, and best served slightly warm. This is potato salad elevated- casual enough for an afternoon BBQ but bougie enough for an evening feast. If this salad could talk, it would speak with a French accent thanks to all the Dijon, capers, shallots, and parsley that coat the crunchy pommes de terre. I like to dress them when they are still hot so that they can fully absorb the vinaigrette- the potatoes will soften a bit as they sit but will maintain their palatable crunch. I roast the heck out of them to ensure they don’t get mushy! I like using Yukon Golds here since they develop a beautiful golden exterior but stay creamy on the inside as they roast. However, red potatoes or even russets would work well. I’ve also done this recipe with additional herbs tossed in- add in dill or tarragon if you have some on hand! If you aren’t a caper fan, just omit them, but I love the briny, bright punch they lend to the rich potatoes. There is so much flavor in this simple side! Whether you’re serving baby back ribs or filet mignon, this is a winning partner.
prep time: 15 min. cook time: ~45 min. serves: 4-6
1-1/2 lbs Yukon Gold potatoes, cut into 2” chunks
1 tbsp fresh thyme leaves, chopped
extra virgin olive oil
1 tbsp minced shallot
1 tbsp capers, drained and chopped
2 tbsp chopped flat leaf parsley
1 tbsp dijon mustard
2 tbsp champagne or red wine vinegar
Preheat the oven to 425° . Toss the potatoes on a large sheet pan with 2 tbsp olive oil, the thyme, 1-1/2 tsp salt, and 1/2 tsp black pepper. Spread them out in a single layer so that they aren’t touching (you may need to divide between two pans if they overcrowd one). Roast them for 25 minutes, then flip with a spatula and roast another 15-20 minutes more, until they are very brown and tender on the inside. Meanwhile, add the Dijon, capers, parsley, shallot, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in the bottom of a large bowl. Stir to combine. Slowly drizzle in about 4 tbsp of olive oil, whisking constantly to emulsify. Toss the potatoes into the vinaigrette while they are still warm and check for seasoning. Garnish with a little more parsley and serve warm or at room temperature.