This roasted potato salad with herb vinaigrette is the perfect salad to celebrate spring. Filled with mini potatoes, fresh radishes, and green peas, it THE salad for spring.

Tips:

• Preheating your sheet tray in the oven allows your potatoes to start crisping up as soon as they hit the pan making for a crispier texture for the end product. This technique can be used for other vegetables as well.

Ingredients

For The Potato Salad

• 1 ½ pounds mini medley potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 bunch radishes, tops removed and cut into 1/8-inch slices (about 1 ¾ cup sliced)
• 1 ½ cups green peas

For The Herb Vinaigrette

• 3 tablespoons roughly chopped fresh parsley
• 1 tablespoon torn fresh basil
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 2 teaspoons minced garlic (about 4 cloves)
• 2 teaspoons whole grain mustard
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons white wine vinegar
• 1 tablespoon apple cider vinegar
• 1/3 cup olive oil

Step-by-Step Instructions

Preheat a clean* oven to 425 degrees. Place a large sheet pan in the oven while cold and allow it to preheat inside the oven.

Quarter the larger potatoes and cut the smaller potatoes in half. Place in a medium bowl and toss with olive oil and salt.

Once the oven is preheated, carefully remove the sheet pan from the oven, then pour the potato mixture onto the hot pan. The potatoes should sizzle once they hit the pan. Roast for 15 minutes, toss the potatoes with a spatula, then return to the oven for 15 more minutes. The edges of the potatoes should have a nice golden color with a crispy exterior.

While the potatoes are roasting, prepare the vinaigrette. In a large measuring cup, combine the parsley, basil, dill, chives, garlic, mustard, honey, salt, black pepper and both vinegars. While whisking, slowly drizzle in the olive oil until vinaigrette is emulsified. Set aside to allow flavors to marry.

When the potatoes are finished, carefully remove the sheet pan from the oven and immediately add the radishes and peas. Then, pour the vinaigrette over the hot potatoes. Toss to combine, then allow to rest for 5 minutes, letting the flavors of the vinaigrette absorb into the potatoes and other vegetables. Serve warm or at room temperature. Potato salad will keep in an airtight container in the refrigerator for up to 5 days. 

Recipe From: Spring 2023 Issue #10

MORE RECIPES FROM ERIN:

• Lavender Lemon Sun Tea
• Asparagus and Couscous Salad with Lemon Vinaigrette
• Strawberry Rhubarb Salad with Mint