May 20, 2015 20

Roasted Potato Salad with Mustardy Old Bay Dressing + Chive Blossoms

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

The number of beautiful new cookbooks released this spring is astounding. Where seasonally inspired, whole foods eating meets comforting bowls and dishes comprised mostly of plants and embraced as the new normal. Some of my favorites are Bowl + Spoon by Hugh + Sara, The Easy Vegetarian Kitchen by Erin {I wrote more about this one here}, My New Roots by Sarah, Seven Spoons by Tara, and lastly A Modern Way to Eat by Anna. All of these books fill me on a primal level, leaving me with endless inspiration, and simply put, pure joy. And it’s these words, from Anna that sums up my thoughts on experiencing food. Thoughts, a lifestyle really, I aim to leave my clients with.

“…I also believe that eating should be joyful, and as soon as rules, pressure and diets are linked to eating, we lose track of that joy. While I eat healthily almost always, I also feel strongly that eating is one part of our fallible humanness. So there is a place for the odd too-good-to-pass-up chewy salted caramel brownie alongside a clean bowl of grains and greens. I want to eat in a way that satisfies but leaves me feeling light and happy at the same time. Too much healthy food leaves me miserably hungry, but equally, I don’t like to rely on a lot of heavy carbs or dairy to fill the gaps. I use spice, texture, flavor, and easy grains to satisfy without heaviness.” – Anna Jones, A Modern Way to Eat

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Anna’s book although not entirely gluten-free completely celebrates the way I eat. Focusing on fresh, vegetarian meals crafted around what’s available either from my garden or farmers’ market and sneaking in splurges wherever/whenever necessary. Eating naturally gluten-free can be effortless with an abundance of gluten-free grains like quinoa, millet, oats and rice. And come late spring and early summer when so many vegetables and fruits are starting to flourish, eating gluten-free is too easy.

And, speaking of flourishing vegetables, my garden is slowly making progress. The boxes are built {thanksss Chris!} and the seedlings are begging to be put in their forever homes. Tomorrow I’m planting them, and yes I’m wicked behind. But I’m slow moving these days, and I did just pick up my entire life and move across the country soooo, I’m guess I’m okay with this. Or least that’s what I keep telling myself. A lot of you have asked what I’m growing this year, so here’s the breakdown! All of my seeds are organic, heirloom varieties sourced mostly from the SeedGeeks + a few from Baker Creek Heirloom Seeds.

Atomic Red Carrots
Cosmic Purple Carrots
Scarlet Nantes Carrots
Early Wonder Beets
Chioggia Beets
Watermelon Radishes
Blue Lake Pole Beans
Yellow Scallop Squash
Cocozelle Squash
Purple Vienna Kohlrabi
Romanesco Broccoli
Lacinato Kale
Vates Collards
Rainbow Swiss Chard
Long Purple Eggplants
Prosperosa Eggplant
Hungarian Hot Wax Peppers
Quadrato D’Asti Rosso Peppers
Amish Paste Tomatoes
Yellow Pear Tomatoes
Amana Orange Tomatoes
Brandywine Red Tomatoes

And a herb garden full of dill, genovese basil, dark opal basil, holy basil, chamomile, oregano, chives and cilantro.

Potato salad can be tricky, although I think it’s generally loved, because potatoes, duh. But I do know there are some potato salad hating fools out there. However my love for potato salad runs deep. I wrote a little bit about this last year when I made you a healthed-up grainy mustard, massaged kale + potato salad. So as we approach the barbeque/party/picnic/summery foods potluck season I wanted to make a roasted potato salad that maintains elements of a classic mayonnaise style dish, except ditching the dairy and replacing it with a fun flavor-bomb dressing and subtle layers of texture. Hope you guys dig it.

Mustardy Old Bay Dressing | @withfoodandlove

Roasted Potato Salad with Mustardy Old Bay Dressing | @withfoodandlove

Roasted Potato Salad {print me!}

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.

Ingredients:

  • 1 – 1 1/2 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.

Mustardy Old Bay Dressing

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.

Ingredients:

  • 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.


Thanks to the folks at Blogging for Books for gifting me a copy of A Modern Way to Eat in exchange for an honest review! This post is sponsored by Udi’s Gluten Free; all opinions are my own.

20 Responses to "Roasted Potato Salad with Mustardy Old Bay Dressing + Chive Blossoms"

  1. Reply

    Katrina @ Warm Vanilla Sugar

    May 20, 2015 at 4:39 PM

    Looove this! Especially that mustard dressing! Yum!

  2. Reply

    Ines

    May 20, 2015 at 4:52 PM

    Hi =)
    What would you suggest using as a spice mix if I cannot find Old Bay Seasoning?
    I’ve never seen that around here before…
    And what amount of potatoes do you mean? – Is it kg or pounds?
    It would be great if you could give me a hint there!

    • Reply

      Sherrie

      May 20, 2015 at 8:41 PM

      Hi Ines, sorry for that mistake and thank you for bringing it to my attention. I meant to write pounds and I’ve noted it above. Old Bay seasoning is a mixture of spices, mostly comprised of celery salt, paprika and bay leaves. If you Google “old bay seasoning DIY” some options to make it at home will pop up. I hope this helps!

  3. Reply

    Shelley | Sevengrams

    May 20, 2015 at 9:01 PM

    Killer dressing yet again — sounds incredible! And I do love me a good potato salad — with picnic season coming up you can never have too many!

    • Reply

      Sherrie

      May 22, 2015 at 3:37 PM

      Hahaha, you’re my biggest sauce/dressing/cream fan and I LOVE it, xo!

  4. Reply

    Kimberly/TheLittlePlantation

    May 21, 2015 at 3:58 AM

    We (AKA my husband) have been busy in the garden this year too. We’ve got lots of herbs and chives and toms planted as well as onions, beans, strawberries and some fruit trees which are FINALLY looking like they’ll produce something edible this year. It’s SO exciting, isn’t it? :)

    And as for this salad: Oh my goodness. You’ve got me drooling. This looks amazing. Who indeed are the fools who don’t like potato salad. If done well it’s a show stealer, kinda like this one ;)
    Thanks for sharing

    • Reply

      Sherrie

      May 22, 2015 at 3:37 PM

      Fruit trees!! Yasssss.

  5. Reply

    Christine // my natural kitchen

    May 21, 2015 at 11:48 AM

    Your garden sounds so dreamy with all those heirloom varieties! Wishing you a bountiful harvest – I’m sure the colours will be gorgeous!

    Also — I am in love with all things potato, and this salad sounds delicious. It will definitely be happening soon!!

  6. Reply

    Anna

    May 22, 2015 at 9:24 AM

    Love this!!! Looks delicious and your photography is amazing :)

  7. Reply

    aida mollenkamp

    May 22, 2015 at 9:29 AM

    I love this use of Old Bay – I just let it sit in the pantry unused unless crab or lobster is on the menu!

    • Reply

      Sherrie

      May 22, 2015 at 3:36 PM

      Ohhhh I put Old Bay on everything!

  8. Reply

    lynsey | lynseylovesfood

    May 22, 2015 at 7:41 PM

    I just love love love your thoughts on food. This space is always such a delight. xo

  9. Reply

    Mercedes

    May 24, 2015 at 1:14 PM

    i love the quote you put in your post, it perfectly sums up how I like to eat and this recipe has to fit exactly with it. I am going to have to check some of the cookbooks you mentioned out.

  10. Reply

    Lisa

    May 26, 2015 at 2:44 AM

    I really, really love mustard-y potato salads – plus chive blossoms for the win.

  11. Reply

    Brooke @ Chocolate + Marrow

    May 28, 2015 at 7:09 PM

    Damn, that looks good! If I ever come to St.Louis I’m not even going to eat out…I’m just going to knock on your door and beg you to feed me because everything you make seems to pique my interest :) See ya soon, lady!

    • Reply

      Sherrie

      May 29, 2015 at 11:24 AM

      Oh you should totally come to St. Louis, and I’ll totally cook for you. T-4 days, what?!

  12. Reply

    Melissa

    May 30, 2015 at 12:30 PM

    Made this the other night and it was really good! I didn’t even realize it was a mayo-free recipe until I started making it haha, but it definitely was a great no-mayo alternative recipe. I also boiled the potatoes for a more traditional potato salad taste and it was delicious. I didn’t really taste the old bay spice though, so next time I’d add lots more just to really get that old bay flavor. Will definitely be making this again. All in all, a tasty and quick recipe without the need for many ingredients.

    • Reply

      Sherrie

      May 31, 2015 at 2:40 PM

      Yeah I love how bold and flavorful it is, without a lot of fussiness. I’m glad you enjoyed it Melissa, xo!

  13. Reply

    Anna

    May 31, 2015 at 4:31 AM

    Roasted potatoes are my favorite thing ever!! Yumm can’t wait to try your version :)

  14. Reply

    Aysegul

    June 25, 2015 at 6:41 AM

    Such a simple yet delicious potato salad. Perfect for the season.
    PS: Good luck with your garden. It seems like you are going to have a lot of delicious produce next year. :)

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