Roasted Provincial-Style Potato Salad

Change Tastes Good~

It’s human nature too think “my way is the right way.” We often draw conclusions about a certain matter, then fossilize them in our minds. Even with focused effort of being open to new ideas, sometimes our brains simply hit the “automatic reset button” and we are back to square one.

This sums up my  feelings on potato salad. I’ve eaten a myriad of potato salads over the years, and always felt that nothing could compare to my mom’s classic mustard version. It has a bright yellow hue; the result of a LARGE dollop of yellow mustard. Mom also adds dill, hard-boiled eggs, sweet relish, celery, mayo and paprika. You know the kind. In my mind, this WAS potato salad, anything else was lacking! Case closed.

Until one day…the day I had a hankering for potato salad, but found my pantry bare. There I stood, desperate for potato salad, with no eggs, relish, celery or dill! Heaven help me–what would I do???

I took a deep breath and decided to improvise. What did I have? I had new potatoes, not russets. I had  capers, shallots, garlic, Dijon mustard, and some Herbs De Provence. How about provincial-style potato salad? Yes, that was the answer…and the answer was goo-ood! In hindsight, I often find that improvisation births many of my best kitchen creations. As Plato said, “Necessity is the mother of invention.” I say, necessity keeps you open-minded–at least in the kitchen!

In my heart, mom’s potato salad will always be #1. But I do love this new variety, tremendously! Since that day, I have swapped dried Herbs De Provence, for fresh rosemary, thyme and lavender. This creates a BRIGHTER, floral, french-countryside quality. I’ve also taken to roasting the potatoes instead of boiling them–producing a much better color and texture! As with ALL potato salad, the longer it sits, the better it gets. I like to make this the night before it’s going to be served. That way, the flavors have time to fully absorb into the potatoes! But, if you can’t wait–it will still taste wonderful moments after mixing!

To prepare:

Preheat the oven to 400*. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.

Shake the pan to spread the oil around; then roast for 30-40 minutes—until golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.

Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo. Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brine—it’s really salty!


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Yield: 4-6 servings

Roasted Provincial-Style Potato Salad

Ingredients:

2 lbs. new potatoes, chopped into eighths
2 garlic cloves
1 shallot, chopped
2 Tb. capers, 1 Tb. brine from caper jar
2 tsp. Rosemary, chopped
2 tsp. Thyme, chopped
2 tsp. Lavender, chopped (dried or fresh)
4 tsp. Dijon mustard
½ cup mayonnaise
Salt and Pepper

Directions:

Preheat the oven to 400*. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.

Shake the pan to spread the oil around; then roast for 30-40 minutes—until golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.

Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo. Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brine—it’s really salty!

Cover and refrigerate until ready to serve.

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18 Responses to “Roasted Provincial-Style Potato Salad”

  1. #
    1
    citronetvanille — May 14, 2010 @ 6:08 am

    Since I am crazy for fresh herbs, if you talk about herbes de Provence and Lavender, I will have to say that your potato salad is the best!

    Reply

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    2
    PFx — May 14, 2010 @ 9:21 am

    I can just picture this with a piping hot roast pork. On a warm Sunday BBQ…
    Especially the rosemary and lavender dancing around with the pork in your mouth.

    I'm glad that you are using lavender in something savoury. I love it too, tho my neighbour seems to be not keen on having their lavenders picked. Hahaha

    It's true in our hearts, mum's food is no 1. But hey, you will be no 1's too with this.

    Reply

  3. #
    3
    Nisrine@Dinners and Dreams — May 14, 2010 @ 10:16 am

    What a gorgeous potato salad. I love how the potatoes are roasted first.

    Reply

  4. #
    4
    Girl Foodie — May 14, 2010 @ 10:50 am

    This dish is inspired!
    I am going to try this tonight with some belly pork I'm roasting. I know if I put lavender in mine that my husband will freak because he HATES it but the rest will go down a storm. What a wonderful idea to roast the potatoes and bring out the natural sugars.

    Reply

  5. #
    5
    Emily Malloy (formerly Ziegler) — May 14, 2010 @ 1:00 pm

    GORGEOUS potato salad. Simply gorgeous!

    Reply

  6. #
    6
    denise @ quickies on the dinner table — May 14, 2010 @ 2:34 pm

    This is a beauty of a potato salad and one that appeals to virtually all the senses! Now I just HAVE to try lavender in my next tater salad LOL

    Reply

  7. #
    7
    C and C Dish — May 14, 2010 @ 2:43 pm

    This potato salad looks delicious, I will have to give it a try, thanks for sharing!

    Reply

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    8
    My Kitchen in the Rockies — May 14, 2010 @ 3:55 pm

    I really like the idea of roasting the potatoes instead of boiling. Why did I never think of that. I put the Herbes de Provence on chicken the other day. It was delicious. Thanks, Sommer.

    Reply

  9. #
    9
    Lazaro Cooks! — May 14, 2010 @ 4:41 pm

    Wonderful potato salad. I love the use of lavender. I use it much throughout my cooking.

    Cheers!

    Reply

  10. #
    10
    sweetlife — May 14, 2010 @ 5:47 pm

    lavender, rosemary, thyme ans roasted potatoes..wow I am loving this..great spin..

    sweetlife

    Reply

  11. #
    11
    theUngourmet — May 15, 2010 @ 4:13 am

    This looks fantastic! I love that the potatoes are grilled first and I adore all of these wonderful herbs. I can't wait to try this one. :)

    Reply

  12. #
    12
    Cherine — May 15, 2010 @ 7:36 am

    This salad looks scrumptious! I love it :)

    Reply

  13. #
    13
    laura — May 15, 2010 @ 4:25 pm

    This sounds amazing, Sommer! I love the lavender and caper addition. I generally am not a fan of traditional potato salad, so this sounds like a wonderful variation for me. ( :

    Reply

  14. #
    14
    Cinnamon-Girl — May 15, 2010 @ 7:30 pm

    I love my Mom's too! But truly this sounds like a nice change with a potential to be the new favorite. Love that you roasted the potatoes for extra flavor.

    Reply

  15. #
    15
    Anna — May 20, 2010 @ 2:23 pm

    That's a yummy potato salad, full of goodies. And looks fantastic, great for a summer picnic.

    Reply

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    16
    Magic of Spice — May 29, 2010 @ 12:26 am

    Looks and sounds delicious:)

    Reply

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    17
    Hannahbelle — July 2, 2013 @ 4:50 pm

    We made this tonight to have with burgers as an alternative to traditional potato salad. At the farmer’s market this week we bought some blue potatoes and they just needed something dressier to make good use of their special-ness! I made the recipe as is but since my dijon was Grey Poupon I added a little bit of horseradish and paprika and a touch of chili powder to the sauce. We’re big (german, traditional) potato salad people here and we really liked it! Thanks for starting us off right!

    Reply

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