Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that’s offset by a tangy dressing of sour cream, mustard, and shallots. This recipe was developed by Leah Koenig as part of her story One Ingredient, Many Ways: Potatoes.
- 2 lb. Yukon Gold potatoes, scrubbed and cut into ¾-inch chunks
- 3 tbsp. olive oil, divided
- 1 1⁄2 tsp. kosher salt, divided
- Freshly ground pepper
- 2 medium shallots, thinly sliced (about ¼ cup)
- 2 cloves garlic, roughly chopped
- 1⁄3 cup sour cream
- 1 tsp. Dijon mustard
- 1 tsp. red wine vinegar
- 2 tbsp. chopped fresh flat-leaf parsley
- Preheat the oven to 400°. Toss together potatoes, 2 tbsp. oil, 1 tsp. salt, and pepper to taste in a large bowl. Spread on a rimmed baking sheet in a single layer and roast, stirring once halfway through, until browned and cooked through, 25-30 minutes. Remove from oven and let cool slightly.
- While potatoes are roasting, heat remaining 1 tablespoon of oil in a pan set over medium heat. Add shallots, season with remaining ½ teaspoon salt and let cook, stirring occasionally, until softened and brown, 5-7 minutes. Add garlic and stir until just softened, 1-2 minutes. Remove from heat.
- In a large bowl stir together the sour cream, mustard, and vinegar. Add the cooked potatoes, shallots, and garlic and gently toss to coat. Add additional salt and pepper to taste and stir in parsley just before serving. Serve warm or room temperature.