Warm Side for the Cool Months!
A warm, roasted potato salad is a next-level potato side dish that is perfect for holiday feasting or just a great side for any meal. There is flavor-loaded goodness in every bite!
The combination of warm potatoes, crispy on the outside but tender on the inside tossed with this luscious honey mustard dressing is a stellar combination. The trick is dressing the potatoes when they are still warm so they soak in all that delicious flavor.
I typically do not add butter to my recipes, opting instead for healthier fats like cold pressed olive oils and grapeseed oils, but this ratio of butter to oil gives you a nice golden crust, slight buttery flavor without having the butter burn, as it invariably will without the addition of a nice oil.
BE BRAVE and switch out the herbs to rosemary, chives, sage or even basil if you prefer, and although I enjoy the crunchy fresh taste of red onion in this dish, you can substitute with minced green onions or celery or just leave them out.
Warm Honey Mustard Roasted Potato Salad
(* indicates my preferred ingredients – see notes for alternatives)
2 lbs baby potatoes (Yukon gold, red, purple, or a mix)
2 tablespoons butter, melted
3 tablespoons O&V Garlic EVOO *
4-6 garlic cloves, minced
1 tablespoon O&V Sicilian Dipper spice *
½ red onion, sliced
1 ½ teaspoon fresh thyme
1 ½ tablespoons O&V Garlic Mustard *
2 tablespoons O&V Honey Mustard *
1 teaspoon honey
2 tablespoons O&V Apple Cider Vinegar *
2 tablespoons O&V Unflavored EVOO *
Salt & Pepper to taste
Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
Halve or cut the potatoes into equal sizes. In a large bowl, melt the butter with the Garlic EVOO int eh microwave. Remove from the microwave and add in the minced garlic, Sicilian Dipper spice, salt and pepper to taste. Add the potatoes and toss to coat the potatoes well. Spread on the parchment lined baking sheet and place in the oven. Roast potatoes for 20-30 minutes flipping them once halfway through until tender on the inside and browned.
Make the dressing by combining the dressing ingredients (garlic mustard, honey mustard, honey/maple syrup, apple cider vinegar, unflavored oil, salt and pepper) in a jar or dressing maker. Season to taste.
Slice the red onions and soak in a bowl of cold water for 10-15 minutes to reduce the bite of the onion. Remove, drain, and pat dry with paper towels.
Remove the potatoes from the oven and transfer to a bowl. Add the thyme, the onions and pour the dressing over. Toss well and serve warm
Active time 15 minutes Total Time: 55 minutes
* The Garlic EVOO adds another layer of garlicky flavor, you can use a good quality Unflavored Oil and add a little more garlic. The Sicilian Dipper spice adds wonderful flavor with its combination of thyme, oregano, garlic, bell pepper and more. You can choose to substitute with your favorite Italian spice mix, although it will change the flavor of the finished dish.
* I love the combination of the Garlic Mustard, Honey Mustard, Apple Cider Vinegar, and Unflavored EVOO. You can use your favorite ingredients, but know that the intensity of the combination of mustards is important to the end product.
All highlighted products are available at Oil & Vinegar stores.
Categories: Sides, Gluten Free, Dairy Free, Warm Potato Salad, Roasted Potato Side, Garlic Mustard, Dijon Mustard, Honey Mustard, Apple Cider Vinegar, Garlic EVOO, Sicilian Dipper, Unflavored EVOO, Holiday Side, Easy Entertaining,