Red, White and Blue Roasted Potato Salad
This vibrant roasted potato salad was always a star at my parents’ summer gatherings: colourful, flavourful, and endlessly crowd-pleasing. Though it became a staple in our German household, its roots trace back to the sunny streets of San Francisco. Now we’ve brought it back across the sea to Canada, where it quickly became one of the most requested dishes at every barbecue and garden party. With its trio of baby potatoes and a tangy mustard vinaigrette, this salad is hearty yet fresh and best served at room temperature, just the way my mum always did.
Ingredients
For the Dressing:
1 tbsp Dijon mustard
3 tbsp white wine vinegar
1 tbsp freshly squeezed lemon juice
Pinch of sugar
½ cup extra virgin olive oil
For the Salad:
350g red baby potatoes
350g white baby potatoes
350g blue or purple baby potatoes
3 tbsp extra virgin olive oil
½ tsp coarse sea salt
Freshly cracked black pepper, to taste
2 tbsp finely diced shallots
2 tbsp chopped flat-leaf parsley
Instructions
Preheat the oven to 350°F (180°C).
Prepare the dressing: In a small bowl, whisk together the mustard, vinegar, lemon juice, and sugar. Slowly drizzle in the olive oil while whisking continuously; start with a few drops, then gradually increase to a small steady stream until the dressing is smooth and emulsified.
Roast the potatoes: Rinse the potatoes under cold water and pat them dry with a paper towel. Slice each potato in half.
Place the red potatoes in one bowl, and the white and blue/purple potatoes in another.
Toss each batch with olive oil and sea salt.
Arrange them cut-side down on separate baking trays.
Roast the red potatoes for 45 minutes, and the white and blue ones for 30 minutes, or until golden and tender.
Cool and dress: Let the roasted potatoes cool for 15–20 minutes. Then gently fold in the dressing until evenly coated.
Finish and serve: Season with freshly cracked pepper to taste. Add the diced shallots and chopped parsley. Serve at room temperature and enjoy!