Roasted Potato Salad

I'm one of those people who does not like mayonnaise. Always have, most likely always will. I'm not sure if it stems from a bad childhood memory of the white stuff being slathered with a heavy hand on my otherwise delightful sandwich or from way to many Summer picnics that involved potato salads sitting out in the sun just a tad to long. The sticky, squishy sound it makes when people reach for a big spoonful alone is enough to send me in the other direction. 

So my idea of the perfect potato salad has always been without the mayo. But don't worry all you mayo lovers out there, this potato salad is just as delightful and perfect to take to all your Summer festivities.

My favorite part of a potato salad has always been the sharp taste of vinegar and fresh combination of the herbs that manages to go so well with potatoes. The hard boiled egg gives this salad its classic creaminess, but in a much subtler way. I usually boil the potatoes until just barely soft and cut them into their familiar cubed shape, but this time around I decided roasting them would be an interesting take. 

This salad is almost like eating those thick cut sea salt and vinegar potato chips (you know the ones I'm talking about), but with much less crunch and much less grease. Roasting the potatoes keeps this salad pretty too. Instead of stirring together soft bits of potato that end up falling apart, no matter how careful you seem to be, they stay together for a nice presentation.

I usually make this with those small fingerling potatoes, it's especially pretty when they're all different colors, but I didn't want to make another trip to the store and these were what I had on hand. Feel free to make this with which ever. The dressing is meant to be on the thicker side to, so don't think you've missed something if it doesn't seem to have enough oil in it.

Roasted Potato Salad

serves 4-6

2 pounds red or fingerling potatoes, scrubbed and sliced 1/4-1/8 inch thick

2 tablespoon olive oil

salt and pepper to taste

1/4 cup finely chopped chives

2 tablespoons chopped dill

1 1/2 tablespoons vinegar

2 teaspoons olive oil

1 tablespoon Dijon mustard

pinch red chile flakes

2 hard boiled eggs, crumbled

Preheat the oven to 400˚F. 

Toss the cut potatoes in the 2 tablespoons of oil and season with salt and pepper. Place the potatoes on a lined or oiled rimmed baking sheet. I had to use to so that all my slices lay flat and not on top of each other. Place in the oven for about 20 minutes or until the underside of the potatoes has lightly browned. Flip and roast for another 15 minutes. 

Meanwhile make the dressing. Place the chives, dill, vinegar, 2 teaspoons olive oil, Dijon and chile flakes in small bowl, stir to combine. Season with salt and pepper.

When the potatoes are done roasting transfer them to a serving bowl or plate. Sprinkle the crumbled egg and dressing over the potatoes. Serve at room temperature. 

If you want to make the salad ahead of time, I would recommend just leaving the egg off until you are ready to serve.