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Roasted Potato Salad with Mustard-Walnut Vinaigrette
Ingredients
Directions
Ingredients
4 lb
mixed marble potatoes or other small potatoes
Jump
extra-virgin olive oil, for drizzling
Jump
sea salt and freshly ground black pepper
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1
bunch scallions, white and green parts, thinly sliced
Jump
7
eggs
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1 c
walnuts, toasted and coarsely chopped
Jump
Mustard-Walnut Vinaigrette
2
garlic cloves
Jump
sea salt
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2 tbsp
freshly squeezed lemon juice
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1 tbsp
red wine vinegar
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1 tbsp
whole-grain mustard
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1 tbsp
dijon mustard
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¼ c
extra-virgin olive oil
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2 tbsp
walnut oil
Jump
freshly ground black pepper
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Roasted Potato Salad with Mustard-Walnut Vinaigrette

Food52’s Mighty Salads takes a look at the food group beyond the standard greens-and-vinaigrette faire, delving into the realm of salads where the star ingredients are grains, seafoods, and even bread.

This potato salad celebrates its namesake ingredient, the humble and excellent spud, instead of allowing it to drown in a bowlful of gloppy white dressing. Roasted until browned, the potatoes themselves are the stars, and after a light mash, get to bathe in a mustardy vinaigrette. Basil adds a surprising freshness, toasted walnuts play up the potatoes’ roasted side, and all of the flavors together will speak to you even at room temperature. So without the soft-boiled egg on top, this salad is good for potlucks, picnics, and backyard parties. Celebrate accordingly.

6-8 servings

  1. Heat the oven to 425°F (220°C). Arrange the potatoes in a single layer on two parchment-lined, rimmed baking sheets, drizzle with olive oil, and toss to evenly coat. Season with salt and pepper. Roast, shaking the sheets occasionally, until tender and brown, 40 to 45 minutes.
  2. To make the vinaigrette, place the garlic on a cutting board, sprinkle with a couple of generous pinches of salt, and finely chop and smash it into a paste with the side of a chef’s knife. Whisk together the garlic paste, lemon juice, vinegar, and both mustards until smooth. Gradually whisk in the olive and walnut oils until emulsified. Taste and adjust the salt and pepper.
  3. Transfer the potatoes to a large bowl. Toss in the scallions and the vinaigrette. Using the back of a mixing spoon, gently smash some of the potatoes just enough to break the skins. Be careful not to make mashed potatoes. Allow the dressed potatoes to sit at room temperature for 45 to 60 minutes.
  4. About 15 minutes before serving, bring a pot of water to a boil. Lower the eggs, a few at a time, into the water and boil for 6 minutes. Remove the eggs with a slotted spoon, plunge them into an ice bath until cool enough to handle, and then peel them.
  5. Just before serving, stir in the walnuts and basil. Arrange the salad on plates. Top each serving with a soft-boiled egg and sprinkle with salt and pepper.

Reprinted with permission from Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner by the Editors of Food52, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Food52 Mighty Salads

Editors of Food52

Food52 Mighty Salads

Book Cover