Whatever your 4th of July celebration or summer cookouts looks like you gotta have potato salad! Since it’s an unusual year, make an unusual potato salad. Herb Roasted Potato Salad.
A single sheet pan is all it takes to make a delicious non-mayo potato salad!
We love roasted vegetables, no matter what kind. Roasting any vegetable brings out all the goodness. The oven caramelizes the natural sugars in veggies, that brings about a fantastic depth of flavor. Plus, it’s super easy.
Which makes this potato salad super easy. My best trick to get the small amount of oil you use when roasting veggies all over is to place everything in a Ziploc bag. Then smush it all around until everything is covered with the oil and any seasonings you add. Best of all, no dishes, just through the bag away.
I can hear you all now…..it’s hot out, and I don’t want to turn on the oven (in a whinny voice)! Ok, I’m pretty sure you all have air-conditioning. But in the event you do not, you could boil the potatoes and still have a great potato salad.
It’s really the dressing that makes this potato salad shine. It’s not mayo laden. Don’t get me wrong, a good old fashioned mayo-based potato salad is delicious! Our Baby Red Potato Salad is my favorite potato salad recipe bar-none! But every once in a while, you want something different. Herb Roasted Potato Salad is it!
I am lucky enough to have an herb garden. If you are not so fortunate, you can find a variety of fresh herbs at your local grocery or at Farmer’s Markets. I just loaded up on almost every herb I have in my garden for this potato salad.
Parsley, of course! Rosemary, chives, tarragon, thyme, and dill….a kitchen sink of herbage!! They came together with a vinaigrette of olive oil, lemon juice, garlic, shallot, and two types of mustard. Mixing grainy and dijon enhances the flavor of both. Plus, I like how the grainy mustard looks in dishes, those little mustard seeds give a rustic look.
Oh, did I forget to mention the bacon? Yeah, there’s bacon!
Bacon seriously can make anything taste better, and this potato salad is no exception! I cooked it until just short of crisp and added it to the roasting potatoes…another layer of flavor.
Usually, I would use a large bowl to mix the potato salad, but I thought, why not just toss everything right on the baking sheet, fewer dishes! As Tim would say, it was “brilliant”! Of course, he does the dishes so…….
We ate some of this salad warm…ya gotta taste a recipe??? Then we had the remainder for dinner at room temperature. It was delicious both ways.
Herb Roasted Potato Salad is the perfect side for any cookout!
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Herb Roasted Potato Salad – Non-mayo potato salad. Sheet pan prep! Full of herbs and a touch of bacon tossed with a lemony vinaigrette. Picnic perfect!!Print
Herb Roasted Potato Salad
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Roast
- Cuisine: Amercian
Non-mayo Potato Salad
3 pounds baby red and yellow potatoes, cut into 1/2-inch cubes
1/4 cup avocado oil
Salt and Pepper
6 ounces thick-cut bacon, diced
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 small cloves garlic, grated
1 teaspoon Dijon mustard
1 teaspoon grainy brown mustard
1 teaspoon of sea salt
1/2 teaspoon black pepper
1 shallot, minced
1/3 cup fresh parsley, finely chopped
3 tablespoons chopped herbs (rosemary, chives, tarragon, thyme, and dill)
Preheat oven to 425 degrees.
Place the diced potatoes in a large Ziploc bag along with the 1/4 cup avocado oil. Season with salt and pepper.
Place bacon in a small skillet and cook until just starting to turn brown. Drain away any grease from the bacon and add the diced bacon to the potatoes in the Ziploc bag. Toss the bag mixture until the oil coats all the potatoes.
Dump potatoes onto a rimmed baking sheet and place in the preheated oven.
Roasted for 40-50 minutes until cooked through and turning brown. Stirring halfway through roasting
While the potatoes are roasting, whisk together the olive oil, lemon juice, garlic, shallots, both mustard, salt, and pepper in a bowl until emulsified. Set aside.
Once potatoes are roasted, remove from oven and allow to cool slightly about 10 minutes.
Sprinkle the parsley and chopped herbs over the roasted potatoes and drizzle with the dressing. Stir to coat.
Transfer to a serving dish or serve straight from the baking sheet.
Serve warm or at room temperature.
Keywords: baby red potato, baby yellow potato, bacon, shallot, herbs, parsley, roasted, mustard, salad, potato salad