Creamy Roasted Potato Salad with Fresh Herbs

We had a glorious plate of leftovers recently with porchetta heated on the flat top until all crispy and caramelized ...mmm I can hear my sister Joy groaning with delight right now. Our porchetta was joined by a very simple but different and no doubt wonderful creamy potato salad.

We love potatoes around here - actually, maybe I should clarify that. I love potatoes - any kind, any shape, any how and many's the day I'd rather be singing a vegetarian's ode to the almighty spud and leave the carnivore ways to the other family member. Don't get me wrong though - there's no way I'd give up my share of that crispy pork. We have several "favorite" potato salads such as a warm version with an herby vinaigrette or our old standby with mustard, sweet relish and mayo but this one just might just kick 'em to the curb. It certainly made an instant impression on the resident meat lover and I know for a fact it had my attention when I was putting it together.

Made from little teeny tiny potatoes quick roasted for 18 minutes in a hot cast iron pan, cooled and joined by sweet onion, sundried tomatoes, chopped fresh parsley, basil and dressed in a dollop of mayo, these puffy little gems fairly explode into feathery lightness on the tongue and make the tastebuds sing with a punch of summery flavor.

I'd hazard to say this one's going to be showing up on our menu a lot over the next few months now that grilling season is upon us.

Creamy Roasted Potato Salad with Fresh Herbs (a JBug’s Kitchen original)

1 pound teeny tiny potatoes, washed and well dried and with skin left intact

2 tablespoons vegetable oil

3 cloves garlic roughly chopped (optional)

1/2 cup chopped sweet onion

1/3 cup oil packed sun dried tomatoes, chopped

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh basil

1/4 cup mayonnaise

Sea salt and coarse ground black pepper to taste

Place 10 inch cast iron skillet into oven and heat oven to 400. In a medium bowl, coat well dried mini potatoes with vegetable oil. Add garlic and toss to combine. Move potatoes and garlic to the preheated cast iron skillet and roast for 18 minutes or until potatoes are just cooked. Remove to a large bowl and cool to room temperature. Add sweet onion, sun dried tomatoes, parsley, basil, and mayonnaise to potatoes and toss to coat. Taste for seasoning and add salt and pepper as needed. Cover and chill before serving. Makes 4 servings. Download Creamy Roasted Potato Salad with Fresh Herbs

Comments

[Nanan]

Yummy - I never met a potato I didn't like either! That looks like a winner to me - and I just so happen to have basil and parsley growing in the herb garden!

[June]

My two favorite summer herbs!

[Mary from Apron Strings & Wedding Rings]

Oh my June... I absolutely adore potatoes of ANY kind. However, these sound incredible! - Mary L.

[June]

Thanks Mary. They're really different and have so little mayo but turn out really creamy. Bonus!

[Debra]

I have a new crop of purple potatos coming this winter and I'm going to try your recipe with them giving the dish some color. I'll write back when my potatos are plucked.

[June]

Debra - I can't wait to see this with your purple spuds and look forward to hearing from you again.