Roasted Potato Salad with Mustardy Old Bay + Chive Blossoms

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.
Servings 4


  • 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}


  • 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.


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