Monday, May 28, 2012

Tangy Roasted Potato Salad

Memorial Weekend is the unofficial start to summer. Although my heart truly belongs to autumn, I still like to dally with summer. It just has a promise of laid back possibilities.  I love the warm nights, family reunions, and causal cookouts.  I also wanted to come up with a new recipe for all the pitch-in and potlucks that go hand in hand with this season. This a simple and easy twist on an standard picnic item -potato salad. I don't know about you but the thought of mayo setting in the sun all day  turns my stomach. This potato salad has a zesty but earthy combo of fresh herbs and mustard. I also wanted to roast the potatoes instead of simply boiling them because I love the texture of roasted potatoes. I think this zippy little number will find its way to many get-togethers over the summer. Enjoy!

Tangy Roasted Potato Salad


1 1/2 lbs potatoes (I used a medley of purple, red, and yellow fingerling potatoes)
3 tablespoons olive oil
2 tablespoons Zesty Italien dressing
1 tablespoon mustard powder
2 cloves garlic, minced
2 tablespoons fresh rosemary, rough chopped
1 tablespoon fresh thyme, rouch chopped
Salt and Pepper to taste


Preheat oven to 400 degrees F.

Half or quarter the potatoes so they are all roughly equal size. In a medium bowl, toss all ingredients together to coat each potato. Spread out in a roasting pan. Roast in oven 30-35 minutes until fork tender. Be sure to stir twice during baking to evenly roast. Can be served warm or cold.


  1. LOVE the gorgeous potatoes. The purple really is gorgeous.

  2. Mmmm, these look so good! I love the colors and potatoes are one of my favorites [:

  3. MMMM! I love roasted potatoes...there's just nothing better...except maybe melted cheese all over roasted potatoes ;) Love the flavors - excellent recipe!

  4. Anonymous8/31/2012

    This comment has been removed by a blog administrator.