Roasted Potato Salad With Mustard-Walnut Vinaigrette Recipe on Food52 (2024)

Make Ahead

by: Shannon



16 Ratings

  • Prep time 45 minutes
  • Cook time 45 minutes
  • Serves 6 to 8

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Author Notes

In my take on potato salad, mini spuds are roasted at high heat, then tossed in a pleasantly bracing mustard and walnut oil vinaigrette. Filled with plenty of toasted walnuts, fresh basil, and sliced scallions, this potato salad is best eaten at room temperature. I recommend gently smashing some of the potatoes to break their skins—this allows the vinaigrette to better penetrate the starchy goodness. —Shannon

Test Kitchen Notes

WHO: Shannon is a new member of Food52 who is already impressing our community with her recipes.
WHAT: A summertime staple that is no small potatoes (even though it’s made with them).
HOW: While mini spuds roast in a hot oven, whip up a garlicky vinaigrette. Lightly smash the spuds, toss with scallions, walnuts, and basil, then pack it up and head to the park for a picnic.
WHY WE LOVE IT: Put your mayo away. This potato salad -- creamy and sharp thanks to the bashed potatoes and the plentiful mustard -- is light even after being toted around. And we’ll keep this vinaigrette recipe on hand for all of our other summer salads, too. —The Editors

  • Test Kitchen-Approved
  • Your Best Picnic Recipe Contest Winner

What You'll Need

  • For the salad
  • 4 poundsmixed marble potatoes, or other small potatoes
  • 1 cupwalnuts, toasted and roughly chopped
  • 1 bunchbasil, leaves torn into bite-sized pieces
  • 1 bunchscallions, white and green parts thinly sliced crosswise
  • For the vinaigrette
  • 2 cloves garlic, peeled
  • 1 tablespoonwhole-grain mustard
  • 1 tablespoonDijon mustard
  • 2 tablespoonslemon juice
  • 1 tablespoonred wine vinegar
  • 2 tablespoonsroasted walnut oil
  • 1/4 cupextra-virgin olive oil
  • 1 pinchsea salt and freshly ground black pepper, to taste
  1. Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
  2. Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
  3. Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
  4. Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.
  5. When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.
  6. Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.


  • Salad Dressing
  • Salad
  • Potato Salad
  • American
  • Clove
  • Potato
  • Vinegar
  • Green Onion/Scallion
  • Mustard
  • Lemon Juice
  • Walnut
  • Make Ahead
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49 Reviews

csemsack May 4, 2019

Love the recipe. Followed as written, the walnut oil and fresh basil are essential to the recipe. The only flaw is that it looked very brown, a very unappetizing color.

Cheryl February 2, 2019

Loved this! Like others, I used cut up Yukons. I added more lemon juice and think next time I will double it; I like it sharper. The walnuts and basil were interesting but not sure they were needed, including walnut oil. Couldn't wait the full 45 mins before eating. Yum!

csemsack August 18, 2018

Our new potato salad favorite. Only change I made was to steam red potatoes instead of roasting, too hot to turn on the oven.

Adam W. January 6, 2018

Very delicious, even when excluding the walnuts and walnut oil, though I'm sure would be even more so with the inclusion.

Stephanie W. November 18, 2017

I loved this salad! The only change I made is using cut up small red potatoes steamed as others did and used arugula since I didn't have any basil. It was wonderful and I will make it again and again!!

Ollie Z. August 25, 2017

This is a great starting recipe and you can adjust it to your own tastes. Here are my small modifications:

1. Boiled potatoes instead of baking them. Takes about half the time (20mins vs 45+mins). I made them both ways and the taste was not noticeably better or worse either way, thus if you're in a time crunch go for boiling.

2. Left out the lemon juice. I am personally not a big fan of tart flavors. If you are, definitely leave it in as described above.

Great recipe, especially for a family that won't touch anything hinting of mayonnaise! I used larger Yukon potatoes roughly cut to "marble-sized" chunks; otherwise I followed as directed, and the result was well worth the extra trip to the grocery store for walnut oil :-) The dressing will enter my "go-to" file for future salads: Thanks!

Kjkooks June 17, 2017

Wow! I just made this and haven't even put the basil and walnuts in yet (going to add them when I serve it tomorrow) and it's already my new favorite recipe! Love the intense mustard flavor!

Angel J. June 16, 2017

Yum YUM YUM!!!! THIS WAS A HIT!! We added BACON! Cooked the bacon on another pan in oven with the potatoes ... Then crumbled it on top. Also added a bit more olive oil and Walnut oil. yum yum! A quarter of it is GONE already and it hasn't even made it to the fridge to cool!! Great change from plain ole mayo tater salad! Yum yum yum!!

Angel J. June 16, 2017

Oh yeah I also used reg Heinz garlic and herb mustard and a stone ground . So good!!!

Taya W. April 6, 2017

THIS DISH IS EXQUISITE! After reading the numerous positive reviews, I had high expectations for this salad. It exceeded those high expectations. Lovely dish. I like it without the walnuts as well. Well done!

Virginia September 17, 2016

I LOVED your version of potato salad! I followed the recipe exactly with only 2 minor exceptions: rather than marble potatoes, I used Yukon Golds which I cut into cubes resembling the size of potato shown in the photo. Also, I used only one kind of mustard--2 T. Sierra Nevada Stout Stoneground, instead of 2 different types. The results were outstanding. Thank you!

Shannon September 19, 2016

Virginia, thank you so much for the kind words! Your variation sounds awesome. I love that mustard.

Cherjh7 July 9, 2016

This was absolutely delicious! I added steamed green beans and some summer corn cut off the cob. The dressing is very hearty and my two cloves of garlic were very large so it was very garlicky but we loved it. This recipe is a keeper. Thanks for sharing.

unveiledpdx October 14, 2015

I'm going to have to comment here on food safety. One of the little things we learned in culinary school is that it isn't the mayo, it's the potatoes that cause people to get sick when improperly kept cool. Potatoes can carry salmonella, listeria and shigella, all food born illnesses. I highly recommend cooling the potatoes in the frig, uncovered, after dressing. Bring them back to room temperature if you like and toss in the remaining ingredients but be aware that they should not remain at room temperature for longer than 45 minutes to an hour.

Julie S. August 25, 2015

this is awesome and great for a backyard summer party. The second time around I added a little crumpled blue cheese and bacon. OMG yum.

Jolinda M. August 23, 2015

Great suggestion to fix so the unnecessary comments don't print with the recipe. Only really valued the two suggestions to remember that organic spuds are much better and turn off the convection. Thanks for great recipe!

Patti August 8, 2015

I roasted organic small yukons and regular store bought red, new potatoes. The red ones were tough and didn't have much flavor. The organic ones were outstanding. The dressing rocks ! I did use half the mustards since my whole grain was extra potent. My fav potato salad. Thanks

Megan T. June 21, 2015

Delicious recipe! Great flavors and a fantastic side to any main.

Josie M. August 12, 2014

I cut up and used bigger potatoes that were pretty starchy. The flavor was great but I will make a little more vinaigrette next time.

Beth100 August 11, 2014

Made this, and the flavors are divine! The vinaigrette is stellar. However, my roasted potatoes had tough skin that did not soften over time, so next time (this morning!) I am going to try using steamed new potatoes instead.

Shannon August 12, 2014

Hmm, I'm sorry to hear the potatoes were tough! Steamed new potatoes will work, and you may find that you need a little less vinaigrette. I roasted the potatoes for this salad in a convection oven once, and the skin was definitely crispier and a bit tougher than when roasted in a normal oven. I hope your second batch works out!

Beth100 August 12, 2014

As soon as I read the word "convection," I knew you were right, that must have been it! I will turn it off next time. I have since made the salad again, using steamed new potatoes, which worked just beautifully. Either way, your potato salad rocks, and thanks again for sharing the recipe!

Roasted Potato Salad With Mustard-Walnut Vinaigrette Recipe on Food52 (2024)
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