Food and Recipes Recipes Roasted Potato Salad This recipe will convince you that a tasty potato salad doesn't always need mayonnaise. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Updated on July 31, 2022 Print Share Share Tweet Pin Email Photo: Joy Howard Active Time: 15 mins Total Time: 30 mins Servings: 6 Jump to recipe Hear me out: You don't need mayonnaise to make a delicious potato salad. Years ago, I would have balked at even the thought of it, but after trying some really tasty potato salads without mayo, I can assure you it is indeed possible. Although the two salads—with and without mayo—share some the same basic ingredients, it may not even be fair to compare them. They're quite different, but each is a worthy side—especially when paired with summery, grilled mains. What makes the mayo-less version so good? First, the potatoes are roasted to deepen their flavor. (You should be doing this for all your potato salads, no matter the type!) While they cool, you whip up a tangy Dijon vinaigrette, then toss it with the potatoes, a bit of celery for crunch, bacon (because why not?!), and a small handful of fresh parsley and tarragon for a little something extra. The deep licorice notes of the latter is especially good here, so don't skip it. Ingredients 1 ½ pounds baby red potatoes, halved ¼ cup plus 2 teaspoons olive oil 1 ½ teaspoons Dijon mustard 1 tablespoon white vinegar Kosher salt Black pepper 3 scallions, chopped 2 stalks celery, sliced 4 slices cooked bacon, roughly chopped 4 teaspoons finely chopped fresh tarragon 2 tablespoons finely chopped fresh parsley Directions Heat the oven to 425°F, and line a baking sheet with parchment paper. In a medium bowl, toss together the potatoes and 2 teaspoons olive oil. Evenly spread the potatoes out on the prepared sheet, then bake 15 minutes in the pre-heated oven. Turn and continue to bake until light golden and tender, about 10 minutes more. Let cool to room temperature. Meanwhile, in a large bowl, whisk together the remaining ¼ cup olive oil with the mustard and vinegar. Season with salt and pepper. Add the cooled potatoes, scallions, celery, bacon, tarragon, and parsley, and toss to coat. Serve immediately, or keep refrigerated until ready to serve. Let the salad come to room temperature before serving. Print