janet @ the taste space

Roasted Potato Salad with Mustard Old Bay Dressing

In Salads, Sides on July 30, 2015 at 6:31 AM

Roasted Potato Salad with Mustard Old Bay Dressing

Remember that time I had a mustard tasting party? Only 18 months ago, or so… I don’t think I have bought a new mustard since and we are down to the bare minimum, guys. Depending on what I find first (mustard or mustard seeds), I may try my hand at homemade mustard. I want to try Miyoko’s recipe for Ale and Brown Sugar Mustard but don’t want it to taste like beer. If you make it (or can recommend other homemade mustard recipes), please let me know. I will await your assessment in 4 weeks. 😉

Roasted Potato Salad with Mustard Old Bay Dressing

In the meantime, onwards with the potato salads. A perfect side for your summer meals.

Roasted Potato Salad with Mustard Old Bay Dressing

Another winner of potato salads, this is for serious mustard fans. Rob preferred the Creamy Lemon-Dill Roasted Potato Salad but I really can’t pick a favourite, especially considering the Smoked Paprika Roasted Potato Salad. This salad is definitely heavy on the mustard, so pick a good one. The vibrant yellow is courtesy of a dash of turmeric and the dressing is more complex with the addition of Old Bay. A fun twist for yet another non-mayo potato salad. Enjoy!

Roasted Potato Salad with Mustard Old Bay Dressing

PS. I am sharing this with Bookmarked Recipes.

Roasted Potato Salad with Mustard Old Bay Dressing
Adapted from With Food + Love

1.5 lbs small potatoes, washed and halved
1 tbsp melted coconut oil
salt and pepper, to taste
1 green onion, thinly sliced

2 tbsp mustard (I used a spicy grainy one, but consider reducing if not a mustard fan)
2 tbsp extra virgin olive oil
juice from 1/2 a lemon (2 tbsp)
1 tsp Old Bay seasoning
1/4 tsp turmeric

1. Preheat oven to 400F.

2. Mix chopped potatoes with the melted coconut oil and season with salt and pepper, to taste. Spread evenly on a silpat-lined baking tray, taking care that they are not too crowded. Roast for 30-35 minutes, or until browned and cooked through. Remove from oven and allow to cool.

3. Meanwhile, prepare your dressing by mixing together the mustard, oil, lemon juice, Old Bay seasoning and turmeric.

4. Once the potatoes have cooled, stir in the green onion and toss with the dressing. This can be eaten warm or cool. Refrigerate prior to serving.

Serves 4.

  1. Oh, homemade mustard is so good and easy! I made Phickle’s lactofermented mustard awhile ago, and it was excellent. I used whey, but you can do a vegan version with rejuvelac. If you don’t want to ferment, here’s a basic dijon recipe that I haven’t tried but that looks good. ANYWAY, potato salad! This salad sounds so spicy and perfect for summer. It’s definitely potato salad season all summer,right? 🙂

  2. Hi, this recipe is an original to me. I thought it up with my own brain! Anna’s book is awfully inspiring though.

  3. I’m intrigued by this Old Bay thing. I keep seeing it come up in recipes, but I don’t think I’ve ever bought it or cooked with it! Is that terrible or what? What is it and where can I buy some? 🙂 Potato salad looks loverly, btw!

  4. I love a good deeply flavored, grainy mustard. These look great!

  5. Janet that potato turmeric and mustard coated salad looks well lush. We don’t have old bay spice here, what does it consist of in general?

  6. […] steaming, they were perfectly tender-crisp. And while I have been using tiny creamer potatoes all summer long, this time I had new potatoes and chopped them very small so that they would cook quickly. […]

  7. […] was mostly Rob’s domain), I definitely increased my side salad repertoire. Potato salads a plenty, as the produce shifted, I worked with my abundance of tomatoes. Along with an abundance of fresh […]

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