Roast Potato Salad

 

I love potatoes. They are my favorite vegetable and I know I am not alone in that love.  I can eat then in any way, shape or form.  I love them boiled, baked, mashed, fried.  I love them hot or cold.

I have been known to make a large baked potato my whole supper with nothing more than butter, salt and pepper on it. I love the flesh and I love the skins.

One of my favorite ways of enjoying potatoes is smashed roasted  potatoes.  You boil potatoes, large or small, and then smash them down, brush with oil or butter and roast until crisp and golden brown.

I remember doing this with medium sized potatoes years and years ago. We called them road kill potatoes. Not a very appealing name I know, but the kids loved it.  And if they loved it, they ate it. As a mom you do what you have to do.

Now it is quite the fashion to do it with smaller baby potatoes, and they are served as side dishes, or appetizers, nibbles, etc.

Today I have incorporated them into a fresh and tasty potato salad.  Crispy golden edged potatoes, folded together with some crisp cucumber and spring onions into a rich and creamy Greek yogurt and mayo based  fresh herb dressing.

With beautiful flavors and textures, this salad is quite simply, wonderfully delicious.  Especially if you happen to love potatoes and you happen to love different!  You can make this Vegan by simply replacing Dairy yogurt with vegan and of course using veganaise instead of traditional mayo.

 

WHAT YOU NEED TO MAKE ROAST POTATO SALAD

Just a few simple ordinary fresh ingredients. You can make this vegan by using a vegan yogurt and mayonnaise.

For the salad:

• 1 2/3 pound (750g) baby potatoes, washed well and unpeeled
• light olive oil as needed
• salt and black pepper to taste
• 1 bunch spring onions, trimmed and finely chopped
• 1/2 English cucumber, peeled and diced

For the dressing:

• 5 TBS Greek yogurt
• 2 TBS mayonnaise
• a handful of finely chopped herbs (to taste, chives, tarragon, dill, parsley)
• 4 cloves of garlic, peeled and minced (or to taste)
• salt and pepper to taste

 

I used a mix of baby potatoes by the Little  Potato Company.  They were a mix of yellow, red and purple skinned potatoes.  I love the creaminess of these little potatoes.  They work very well in recipes like this one.

I am not going to lie to you. I forgot to put in the cucumber and by the time I noticed this fact, I had already taken all of my photographs. I stirred it in after the fact. It was a fresh and delicious addition. You will have to take my word for that!

My bunch of spring onions had about six spring onions in it. You will need to trim off the ends and peel off any yucky bits, broken and discolored stems.  I  only used about 4 inches of the light to dark green bits. I find the really dark green bits not to be suitable for eating for the most part, but they work great in stocks.

 

I used full fat Greek Yogurt and Hellman's mayonnaise.  I liked that there was no oil added to this, or vinegar.  Just the herbs, onions, cucumber and potatoes.

I used parsley, dill and tarragon as the herbs.

It does ask for a rather large amount of garlic, and it is raw garlic, so if you are not overly fond of raw garlic, do be judicious in using it, or, alternatively you can use garlic powder to taste. I used only two cloves and thought that was just the right amount.

Don't be afraid to taste as you go along.

 

HOW TO MAKE ROAST POTATO SALAD

This does involve two steps. Boiling the potatoes and then the roasting of the smashed and boiled potatoes.  The dressing goes together very easily as well. You can roast the potatoes either in a conventional oven or an air fryer.  (Half the time, and it doesn't heat up the kitchen.)

Wash your potatoes well. Pop into a pot of lightly salted water to cover and bring to the boil. Simmer for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well.

Preheat your oven or air fryer to 375*F/190*C/ gas mark 5.

 

Place the warm potatoes onto a sheet lined with baking parchment. Using the bottom of a glass, gently smash them down to break open. Don't be too aggressive with them, but you do want lots of edges to crisp up. Brush the tops with some oil and sprinkle with salt and pepper. Flip over and repeat.

If using an air fryer, place the potatoes onto your air fryer racks in a single layer. Otherwise keep them on the oven tray.

Oven roast for 30 to 40 minutes, flipping them halfway through the roasting time. If using the air fryer, air fryer for 20 minutes, no need to flip. When done they will be crispy edged. Leave to cool to room temperature.

 

Whisk the yogurt and mayonnaise together. Add the herbs, garlic and seasoning. Whisk together to combine well.

Break the potatoes into a bowl. I broke each potato in half. Add the dressing, cucumber and spring onions. Fold all gently together until all the potatoes are evenly coated. Taste and adjust seasoning as required.

Serve at room temperature.  Refrigerate any leftovers, covered. Will keep several days.

 

This was delicious.  Served at room temperature it went down a real treat. I confess to eating the leftovers, chilled from the refrigerator, the next day and it was still delicious!

The dressing was not over the top, nor was there too much of it as you can often find in store prepared potato salads. This was fairly simple to make and boasted a delicious balance of flavors and textures!  I highly recommend! It is a salad I will be repeating off and on all summer!

 

I think potato salad is one of my absolute favorite summer salads. There are many delicious ways to prepare it. Here are some others that you might also enjoy!

HONEY MUSTARD TWO POTATO SALAD - This incredibly simple potato salad uses two kinds of potatoes, white and sweet, providing a wonderful contrast of color, flavors and textures. With its delicious honey mustard vinaigrette dressing, it is a salad that you can totally make ahead. It is also somewhat healthier than most mayonnaise based potato salads!

BISTRO POTATO SALAD - This is a kind of potato salad that would be at home on any French Bistro Table. It is a simple salad, using fresh and delicious, simple ingredients. This salad uses lovely baby salad greens, fresh herbs, (I used mint, dill, tarragon, parsley and chives), and a few spring onions. A few thinly sliced crisp garden radishes complete the picture. Tender boiled new potatoes, halved, as well as quartered hard boiled eggs.  Dressed with a lush sherry Dijon vinaigrette dressing. Simple ingredients done well, and put together in the most delicious way!

Yield: 4 - 6

Author: Marie Rayner

Roast Potato Salad

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A nice blend of crispy potato, soft potato, vegetables and herbs. Rich and creamy, without being over the top. Potatoes can be roasted in either the oven or the air fryer.

Ingredients

For the salad:

• 1 2/3 pound (750g) baby potatoes, washed well and unpeeled
• light olive oil as needed
• salt and black pepper to taste
• 1 bunch spring onions, trimmed and finely chopped
• 1/2 English cucumber, peeled and diced

For the dressing:

• 5 TBS Greek yogurt
• 2 TBS mayonnaise
• a handful of finely chopped herbs (to taste, chives, tarragon, dill, parsley)
• 4 cloves of garlic, peeled and minced (or to taste)
• salt and pepper to taste

Instructions

1. Wash your potatoes well. Pop into a pot of lightly salted water to cover and bring to the boil. Simmer for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well.
2. Preheat your oven or air fryer to 375*F/190*C/ gas mark 5.
3. Place the warm potatoes onto a sheet lined with baking parchment. Using the bottom of a glass, gently smash them down to break open. Don't be too aggressive with them, but you do want lots of edges to crisp up. Brush the tops with some oil and sprinkle with salt and pepper. Flip over and repeat.
4. If using an air fryer, place the potatoes onto your air fryer racks in a single layer. Otherwise keep them on the oven tray.
5. Oven roast for 30 to 40 minutes, flipping them halfway through the roasting time. If using the air fryer, air fryer for 20 minutes, no need to flip. When done they will be crispy edged. Leave to cool to room temperature.
6. Whisk the yogurt and mayonnaise together. Add the herbs, garlic and seasoning. Whisk together to combine well.
7. Break the potatoes into a bowl. I broke each potato in half. Add the dressing, cucumber and spring onions. Fold all gently together until all the potatoes are evenly coated. Taste and adjust seasoning as required.

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