Maine Roots

A blog about all things Maine

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Weekly Recipe: Roasted New Potato Salad

Recently, I’ve been on a search for the perfect potato salad recipe.  Potato salad is an ideal summer cookout side and transitions nicely into fall for football tailgates, but unfortunately for me, I’ve never been a big fan of potato salads with mayonnaise-based dressings (not a much of a mayo girl, in general).  My aversion is so strong that I must admit I actively dislike and can’t bring myself to eat the premade deli potato salads that are practically swimming in the stuff.

There have been breakthroughs – a few years ago, a friend of mine brought over potato salad made according to her mom’s recipe, which was incredible – it had a vinaigrette dressing and I seem to recall capers as well (although that could be wishful thinking).  I would love to get my hands on this recipe, but in the meantime, I’ve made it my mission to find something similar that I may love even more, and I’ve had pretty good luck!  Below, I’ll be sharing not one, but two potato salad recipes that I really like.  One is from a Maine cookbook, true to form, but the other is not.  They’re both delicious and I highly recommend them for your next cookout/tailgate/dinner/potato craving.

One of these is the Roasted New Potato Salad from the Maine Summers Cookbook, found under the Sides section on page 150.

You’ll need:

  • 3 lbs red new potatoes, scrubbed
  • About 2/3 cup coarse salt
  • 2 tablespoons dry white wine
  • 3/4 cup plus two tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 4 shallots, coarsely chopped (I forgot to buy this ingredient – whoops!)
  • 3 tablespoons fresh tarragon leaves
  • 2 tablespoons Dijon mustard
  • Freshly ground black pepper, to taste
  • 3 scallions, green parts only, chopped
  • 1/2 bunch fresh flat-leaf parsley, chopped

Preheat the oven to 400 degrees.  Place the potatoes on a baking pan large enough to hold them in a single layer and pour the coarse salt generously over them.  Roast until tender but firm when pierced, 50-60 minutes.

Sorry about the blurry phone photo!

Sorry about the blurry phone photo!

Remove the potatoes from the oven and using two pot holders, rub off the excess salt.  Place on a cutting board and cut into narrow slices (I opted to cube them, more like a traditional potato salad).  If the potatoes are still very hot, keep one pot holder on.  Transfer the slices to a bowl and immediately drizzle the white wine, 2 tablespoons of olive oil, and one tablespoon of vinegar over the potatoes.  Toss and set aside.

Combine the shallots and tarragon in a food processor fitted with a metal blade and process to chop finely – add to the potatoes and toss gently. (yet another instruction I failed to follow – I forgot the shallots and used dried tarragon instead of fresh)

In a small bowl, whisk together the 3/4 cup of olive oil, the remaining two tablespoons of vinegar, and the mustard.  Season with pepper, pour over the potatoes, and refrigerate for at least one hour (or up to 2 days).  Prior to serving, remove the potato salad from the fridge and add the scallions and parsley, toss gently.

Whisk away!

Whisk away!

This recipe serves approximately 8 people and was a big success at our house.  I liked it – and the highest praise of all is when a guest asks for a copy of the recipe – which one did.

Oh yum...

Oh yum…

The second comes from another cookbook that I use often for parties – The Big Book of Potluck.  This cookbook was a gift from my mom and I’d highly recommend purchasing it.  The recipe I tried is for French Potato Salad with Mustard Vinaigrette, on page 62.  I really enjoyed this potato salad – but the recipe above kept better in terms of flavor and texture over the days following its preparation.  You’ll notice there are many similarities between these two recipes – my tastes are apparently consistent!

This recipe has three parts – the potato salad, the mustard vinaigrette dressing, and a Dijon-Basil mayonnaise, which is optional.  Despite my dislike for mayo, I did make this and used it lightly as a dip – it was pretty delicious.

You’ll need:

  • 2 cups water
  • 1/4 teaspoon salt
  • 6 new red potatoes (approx 2 lbs.)
  • 6 green onions, including some tender green tops, sliced
  • 1/4 cup chopped fresh parsley
  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup mayonnaise
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon dried basil

For the potatoes: Bring the water to a boil in a medium saucepan, add salt, and lower heat to medium.  Cook the potatoes, covered, about 20 minutes, until tender.  Drain and cool under cold running water, and cut into bite-sized pieces.

For the vinaigrette: In a small bowl, whisk together all ingredients (1/3 cup olive oil, white wine vinegar, 1 teaspoon fresh lemon juice, garlic, 1 tablespoon Dijon mustard, tarragon, oregano, salt, and pepper).

Put potatoes, green onions, and parsley in a bowl.  Add the vinaigrette and toss lightly.  Cover and refrigerate for 6-8 hours.  Accompany with a bowl of the Dijon-Basil mayonnaise if desired, so guests can top their servings with a dollop.

For the Dijon-Basil mayonnaise: In a small bowl whisk together all ingredients (mayo, nonfat yogurt,1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, basil) until well blended, and cover and refrigerate until ready to serve.

If you try one of these, let me know your thoughts!  I am sure you’ll enjoy them both.