May 20, 2015 19

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms

A vegan roasted potato salad with mustardy Old Bay dressing.
Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms | Roasted potato salad with a zippy, mustardy old bay seasoning dressing and topped with chive blossoms. A spring and summer potato salad that's naturally vegan and gluten-free.

The number of great cookbooks released this spring is incredible!

Erin’s The Easy Vegetarian Kitchen.

Sarah’s My New Roots.

Tara’s Seven Spoons.

And lastly Anna’s A Modern Way to Eat.

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. A lifestyle really.

“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

Anna’s book although not entirely gluten-free celebrates the way I like to 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.

Speaking of vegetables, my garden is slowly making progress. The boxes are built {thanks Chris!} and the seedlings are ready to be put in their forever homes. 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 from SeedGeeks.

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.

So now this roasted potato salad. 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 and potato salad. So as we approach the barbecue/picnic season I wanted to make a roasted potato salad that maintains elements of a classic creamy style salad. Except I ditch the dairy and replaced it with a fun flavor-bomb dressing.

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms | Roasted potato salad with a zippy, mustardy old bay seasoning dressing and topped with chive blossoms. A spring and summer potato salad that's naturally vegan and gluten-free.

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms | Roasted potato salad with a zippy, mustardy old bay seasoning dressing and topped with chive blossoms. A spring and summer potato salad that's naturally vegan and gluten-free.

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms | Roasted potato salad with a zippy, mustardy old bay seasoning dressing and topped with chive blossoms. A spring and summer potato salad that's naturally vegan and gluten-free.

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms | Roasted potato salad with a zippy, mustardy old bay seasoning dressing and topped with chive blossoms. A spring and summer potato salad that's naturally vegan and gluten-free.

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms | Roasted potato salad with a zippy, mustardy old bay seasoning dressing and topped with chive blossoms. A spring and summer potato salad that's naturally vegan and gluten-free.

Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms

Total Time
Serves 4

I used a small yellow potato variety, but you can use any potato that you prefer - just cut accordingly. This salad is also great made with boiled potatoes. This salad is fantastic served warm out of the oven or chilled the next day.

Ingredients

1 1/2 pounds yellow potatoes 

 3 tablespoon olive oil, divided

1/2 cup celery, finely diced 

1/4 cup fresh parsley, finely chopped

2 tablespoons yellow mustard

1 tablespoon lemon juice

1 - 2 teaspoons Old Bay seasoning

1/4 teaspoon ground turmeric

chive blossoms, optional garnish {see notes}

Directions

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

Wash and dry the potatoes, and quarter them. Toss them with 1 tablespoon olive oil, lightly season with salt and pepper. Spread them onto the baking sheet and roast for about 20 minutes, or until golden brown.

While the potatoes are roasting prepare your dressing. In a small mixing bowl whisk together the remaining olive oil, mustard, lemon juice, Old Bay and turmeric. 

Toss the roasted potatoes with the celery, parsley and dressing. Garnish with chive blossoms and serve.

Recipe Notes

If you cannot source chive blossoms - chives finely diced will work great!


Thanks to the folks at Blogging for Books for gifting me a copy of A Modern Way to Eat!

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

  1. 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.

    • Reply

      Sherrie

      May 20, 2015 at 8:41 PM

      Hi Ines – 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 come up. I hope this helps!

  2. 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

      Haha – you’re my biggest sauce/dressing/cream fan and I love it. And you, xo!

  3. Reply

    Kimberly

    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 tomatoes 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. It’s a show stealer, thanks for sharing.

    • Reply

      Sherrie

      May 22, 2015 at 3:37 PM

      Fruit trees! So cool you have them!

  4. 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.

  5. Reply

    Anna

    May 22, 2015 at 9:24 AM

    I love this! Looks delicious and your photography is amazing.

  6. 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

      Oh, I put Old Bay on everything! Maybe to a fault, haha.

  7. 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

  8. 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.

  9. Reply

    Lisa

    May 26, 2015 at 2:44 AM

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

  10. 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 please totally come to St. Louis. I’ll cook for you always. T-4 days, what?!

  11. Reply

    Melissa

    May 30, 2015 at 12:30 PM

    I 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 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

      I love how bold and flavorful it is, without the fuss. I’m glad you enjoyed it Melissa, xo!

  12. Reply

    Anna

    May 31, 2015 at 4:31 AM

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

  13. Reply

    Aysegul

    June 25, 2015 at 6:41 AM

    Such a simple yet delicious potato salad. Perfect for the season!

    p.s. Good luck with your garden. It seems like you are going to have a lot of delicious produce this year.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.