Potato Salad

This one is for Sarah. And I have Nathan to thank for it. Now he makes beer. Mmmm…. beer.

Mustard-Roasted Potato Salad

Preheat your oven as high as it will go. If you use sheet pans to roast, line them with oiled foil or parchment. I like my nonstick roasting pan. I am also the world’s laziest dishwasher.

Scrub and rough chop 5 pounds of potatoes. I prefer a waxier potato like a yukon gold or white potato. Though, in the spirit of the friends above, a Maine potato will do nicely. Now slice the white parts of a bunch of scallions. Reserve the greens for later.

Add the cut potatoes and scallions to some olive oil–a few good glugs–and about a cup of mustard. I use a blend of spicy brown and dijon, but grainy works, yellow works. This recipe is all about easy. Toss in some salt, cracked black pepper, and a handful of fresh thyme sprigs. Mix it all up, coating the potatoes well. Arrange it on sheet pans or a raosting pan in a single layer–this is for even caramelization, which is key.

Roast this mess for about 45 minutes, turning the potatoes once during cooking. When they’re browned and roasted, and have begun to dry out just a touch, pull them out and cool to room temperature.

Ready? You’re basically done.

When they’re cool, pick out the thyme sprigs, which will probably have shed their leaves into the potatoes during cooking. Mix the potatoes with about 2 cups of plain, fat-free Greek style yogurt. Slice the scallion greens and toss them with the potato mixture.

Let the mixture hang out in the fridge for a while to marry the deliciousness.

Enjoy. It’s so good!

10 thoughts on “Potato Salad

  1. Sounds good! I typically use red potatoes for recipes that call for waxy potatoes; it’s easy to buy little ones where you get extra nutrients and fiber from lots of tender red skin.

    I like the tip to turn the oven up as high as possible– it does work better at higher temperatures.

  2. This sounds beyond good. BEYOND beyond good. I’m going to give it a whirl sometime soon. It has to be better than my normal boiled potato salad. I mean, you’re roasting things. In mustard. YUM.

  3. Thyme is nice, but in spirit of the original, a couple of modifications: 1) include garlic in the mustard for roasting. Grainy mustard is best, IMO, but whatever you like. 2) replace thyme with toasted and freshly ground coriander seed in the yogurt.

  4. Marian – I’m pretty sure that the original was not made with Greek yogurt. The original recipe was around before Greek yogurt became hip and available at Hannafords…

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