I’ve already told you how much I love The Roasted Vegetable by Andrea Chesman. I checked it out from the library several weeks ago and fell so in love with it that I ordered it from Amazon.
I love roasted vegetables, so naturally I want to make every single thing in this book. The next two recipes I have for you are ones that I adapted from her book. The Chipotle-Roasted Vegetable Layered Salad was fantastic and flavorful, and the roasted potato salad I’m sharing with you today didn’t disappoint, either.
It’s kind of a quirky salad. Is it a lightened potato salad or a green salad with substance? I like to think of it as a wonderfully dressed green salad with roasted potatoes in place of croutons. I especially loved the Parmesan-Herb dressing as it complimented both the greens and the potatoes well.
We ate this as a light lunch, but it would also be great alongside a big, juicy steak. Or chicken. Or with bacon crumbled over top. (Most things are great with bacon crumbled on top, so that’s no surprise.)
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If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 2 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/3 cup extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 1/2 pounds new potatoes or small red potatoes, cut into 1-inch chunks
- 1 shallot, minced (or 1 Tablespoon minced onion and/or garlic)
- 1/3 cup finely grated Parmesan cheese
- 6 cups (about 10 ounces) mixed salad greens
- 2 teaspoons mixed dried (or 1/4 cup fresh) herbs such as oregano, basil, marjoram, parsley, thyme, and sage (I used an Herb de Provence blend)
- sliced tomatoes and cucumber for garnish (optional)
- Preheat oven to 425 degrees F.
- Prepare a rimmed baking sheet with non-stick spray. Whisk together the vinegar, herbs (if using dried), and mustard in a small bowl. Slowly drizzle in the oil, whisking until fully combined and thickened. Season with a pinch or two of salt and pepper, to taste.
- Place the potatoes and shallot on the rimmed baking sheet. Drizzle with 3 T of the vinaigrette and use hands to toss the mixture, ensuring the potatoes are coated. Arrange them in a single layer on the baking sheet. Roast for 30-40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes or so for even cooking. When they're finished, sprinkle with half of the cheese, toss to coat, and set aside.
- Just before serving, combine the greens, potatoes, remaining cheese, and remaining vinaigrette in a large bowl. If you're using fresh herbs, now is the time to add them. Toss to mix. Season with additional salt and pepper to taste. Garnish with tomatoes.