Herby Roasted Potato Salad (No Mayo) Recipe
A vibrant and refreshing Herby Roasted Potato Salad that skips the mayo but packs plenty of flavor. Roasted russet potatoes and red bell peppers are combined with tender butter beans, fresh herbs, and a tangy mustard vinaigrette, making it a delightful side dish perfect for any meal or picnic.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Roasted Vegetables
- 2 medium russet potatoes (1 to 1 1/4 pounds), cut into 1/2-inch cubes
- 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Dressing
- 2 tablespoons mild vinegar (white wine, champagne, or apple cider)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon or brown mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Salad Mix-ins
- One 15-ounce can butter beans, drained and rinsed
- 3 scallions, finely chopped (about 1/2 scant cup)
- 1/2 cup minced fresh parsley
Instructions
- Preheat the oven: Set your oven to 450ºF to prepare for roasting the vegetables evenly and to get a nice golden texture on the potatoes and peppers.
- Prepare the vegetables: Cut the potatoes and red bell pepper into 1/2-inch cubes. Place them on a rimmed baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss well with your hands to coat all pieces evenly, then spread them out in a single layer for uniform roasting.
- Roast the vegetables: Roast for 15 minutes, then use a spatula to flip the potatoes and peppers to ensure they cook evenly. Continue roasting for another 10 to 15 minutes until the potatoes are tender and can be pierced easily with a fork.
- Make the dressing: While the vegetables are roasting, whisk together the vinegar, extra virgin olive oil, Dijon mustard, sea salt, and black pepper in a small bowl to create a tangy dressing.
- Prepare the beans and herbs: Drain and rinse the butter beans thoroughly under running water, then shake off excess moisture. In a large bowl, combine the beans, chopped scallions, and minced parsley.
- Cool the vegetables slightly: When the roasted vegetables are done, allow them to rest at room temperature for about 5 minutes to cool down slightly, which helps the salad retain a pleasing texture.
- Toss the salad: Transfer the roasted potatoes and peppers into the large bowl with the beans and herbs. Drizzle the dressing over the top, then gently toss everything together until well combined.
- Serve: Enjoy the salad warm or at room temperature as a flavorful, healthy side dish.
Notes
- Russet potatoes are ideal for roasting due to their starchy texture, but Yukon gold potatoes can also be used for a creamier salad.
- This salad can be made ahead and refrigerated; bring to room temperature before serving for best flavor.
- Feel free to add other fresh herbs like dill or chives for additional flavor.
- Use mild vinegar varieties to keep the dressing light and gently acidic.
- The salad is naturally dairy-free, gluten-free, and vegan, making it suitable for various dietary preferences.
