Recipe via With Food + Love |


Notes: I used a small baby potato variety, but you could easily use any potato that you can find and cut accordingly. This salad is great made with boiled instead of roasted potatoes. This salad is also fantastic served warm, chilled or the next day. It makes about 4 portions.



1 - 1 ½ pounds potatoes {any variety, I used small baby ones}

1 tablespoon olive oil

1/4 cup packed celery, super finely chopped {I like to use the baby stalks + leaves}

1/4 cup packed fresh parsley, finely chopped

1 batch of Mustardy Old Bay Dressing {see below}

chive blossoms to garnish {or finely diced chives}

Heat the oven to 450 degrees and line a baking sheet with parchment paper.

Scrub your potatoes clean and cut them into quartered sections. Toss with olive oil, lightly season with sea salt and pepper. Spread them onto a baking sheet and roast until golden brown or for about 20 minutes, flipping halfway.

While they're roasting prepare your dressing. Then toss the potatoes with the celery, parsley and dressing, and serve with chive blossoms.



Notes: this recipe makes the perfect amount of dressing for one batch of roasted potato salad. It can be stored in an airtight container in the refrigerator for about a week. It makes a great sauce for grain bowls or roasted veggies of any kind.



2 tablespoons yellow mustard

2 tablespoons olive oil

juice from 1/2 lemon

1 teaspoon Old Bay seasoning

1/4 teaspoon turmeric

pinch of pepper

In a small mixing bowl whisk all of the ingredients together.

Adding in a small splash of water is advised to gently loosen the dressing.