Roasted Red Potato Salad: A Stonewall Kitchen Classic with a Chef’s Touch

The aroma of roasted garlic, mingling with the sharp tang of mustard and the earthy sweetness of potatoes – that’s a sensory memory that transports me back to crisp autumn evenings, the kind where a robust, satisfying salad is the perfect accompaniment to a crackling fire. I first encountered this particular iteration of potato salad years ago, not at a picnic, but on the carefully curated shelves of Stonewall Kitchen. It was the thoughtful inclusion of their Roasted Garlic Oil and Traditional Pub Mustard that initially piqued my interest, hinting at a depth of flavor beyond the usual mayonnaise-laden mounds. This salad, with its beautifully caramelized potatoes and bright, tangy dressing, quickly became a benchmark for me, proving that potato salad could be elegant, complex, and utterly delicious.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Gluten-Free (ensure ingredients like mayonnaise and mustard are certified gluten-free if necessary)

Ingredients

This recipe shines because of its quality ingredients, but don’t be afraid to explore the suggested substitutions if Stonewall Kitchen’s specific products aren’t readily available. The spirit of the dish lies in the roasted garlic and the assertive mustard.

• 3 lbs small red potatoes, skins on
• 2 tablespoons Stonewall Kitchen Roasted Garlic Oil (or 2 tablespoons olive oil mixed with 1 teaspoon minced fresh garlic)
• 5 tablespoons Stonewall Kitchen Traditional Pub Mustard (or any spicy, brown mustard like Grey Poupon)
• 2 shallots, finely chopped
• 1 cup sour cream
• 2/3 cup mayonnaise (or one of our favorite aiolis for an extra layer of flavor)
• 12 slices bacon, cooked crisp and crumbled
• 3 scallions, minced
• 1/2 teaspoon fresh ground pepper, or to taste

Equipment Needed

• Large rimmed baking sheet
• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Sharp knife
• Cutting board

Instructions

The magic in this salad happens in two stages: the high-heat roasting of the potatoes and shallots, and the swift, elegant dressing assembly.

1. Preheat your oven to a robust 450 degrees F (230 degrees C). This high temperature is crucial for achieving those beautifully browned, slightly crispy edges on the potatoes.
2. In a large mixing bowl, combine the 3 lbs of small red potatoes with the skins still on. Add the 2 tablespoons of Stonewall Kitchen Roasted Garlic Oil (or your homemade equivalent) and 5 tablespoons of Stonewall Kitchen Traditional Pub Mustard. Toss everything together thoroughly, ensuring each potato is well-coated in the garlicky, mustardy embrace.
3. Spread the coated potatoes in a single layer onto a large rimmed baking sheet. This ensures even roasting. Scatter the 2 chopped shallots on top of the potatoes.
4. Bake for 45 minutes, or until the potatoes are fork-tender and have developed a lovely golden-brown hue. The shallots will become sweet and slightly caramelized during this process.
5. Once the potatoes are perfectly roasted, carefully slice the hot potatoes into 1/2-inch rounds directly on the baking sheet or by transferring them back to the large mixing bowl. Don’t worry if some of the skins naturally slip off; it’s part of the rustic charm. Leave the shallots on them – their sweetness is integral to the final flavor profile.
6. While the potatoes are still warm, prepare the dressing. In a separate, small bowl, combine the 1 cup of sour cream, 2/3 cup of mayonnaise (or your chosen aioli), the 12 slices of cooked and crumbled bacon, and the 3 minced scallions. Add the remaining 2 tablespoons of Traditional Pub Mustard to this mixture. Stir until all ingredients are well combined and the dressing is smooth.
7. Pour the prepared dressing over the hot potatoes and shallots in the large mixing bowl.
8. Stir gently to combine, ensuring the dressing coats the warm potatoes without mashing them. The residual heat from the potatoes will slightly warm the dressing, making it easier to incorporate and allowing the flavors to meld beautifully.
9. Add pepper to taste. Start with the 1/2 teaspoon and add more if desired.
10. Cool the potato salad to room temperature. This step is vital for allowing the flavors to meld.
11. Serve immediately while still slightly warm, or chill it overnight for a more deeply infused flavor.

Expert Tips & Tricks

• Potato Selection: The beauty of using small red potatoes lies in their waxy texture, which holds its shape beautifully when roasted and tossed. Avoid starchy potatoes like Russets, as they tend to fall apart.
• Roasting Temperature: Don’t be tempted to lower the oven temperature. The 450°F is what achieves that desirable caramelization and tender interior without drying out the potatoes. If your oven runs hot, keep a closer eye on them in the final 15 minutes.
• Dressing Consistency: If you find the dressing a bit too thick, you can loosen it with a tablespoon or two of milk or even a splash of the reserved bacon fat for an extra savory note.
• Bacon Bliss: For the crispiest bacon, bake it in the oven on a rack over a baking sheet until perfectly rendered. Let it cool on paper towels before crumbling.
• Make-Ahead Mastery: This salad truly benefits from chilling overnight. The flavors have ample time to marry, resulting in a more complex and satisfying taste. If serving chilled, allow it to sit at room temperature for about 15-20 minutes before serving for optimal flavor and texture.

Serving & Storage Suggestions

This Roasted Red Potato Salad is incredibly versatile. It’s a standout at any barbecue or potluck, but also elevates a weeknight dinner.

• Serving: Serve this salad warm or at room temperature. It pairs exceptionally well with grilled meats, poultry, or even a hearty green salad for a lighter meal. A sprinkle of fresh parsley or chives just before serving adds a pop of color and freshness.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. While it’s best enjoyed within the first couple of days, the flavors will continue to deepen. Do not leave at room temperature for more than 2 hours due to the dairy and mayonnaise components. Reheating is generally not recommended as it can alter the texture, but if desired, warm gently in a low oven or microwave.

Nutritional Information

(Note: Nutritional values are approximate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	495 kcal
Total Fat	34 g	44%
Saturated Fat	10.3 g	51%
Cholesterol	46.2 mg	15%
Sodium	269.4 mg	11%
Total Carbohydrate	64 g	23%
Dietary Fiber	7.9 g	28%
Sugars	4.9 g	10%
Protein	11.3 g	23%

Variations & Substitutions

While this recipe is wonderfully balanced as is, feel free to play with it to suit your palate:

• Herbaceous Twist: Add a handful of chopped fresh dill or chives to the dressing for an extra layer of herbaceous brightness.
• Spicier Kick: Incorporate a pinch of cayenne pepper or a finely diced jalapeño into the dressing for a touch of heat.
• Vegetarian Delight: Omit the bacon and consider adding some roasted chickpeas for a smoky, savory crunch. You could also incorporate other roasted vegetables like bell peppers or zucchini.
• Tangy Zing: A squeeze of lemon juice or a tablespoon of apple cider vinegar can be added to the dressing for an extra punch of acidity.

FAQs

Q: Can I make this potato salad ahead of time?
A: Absolutely! In fact, it’s best when made a day in advance to allow the flavors to meld.

Q: What kind of potatoes are best for this recipe?
A: Small red potatoes are ideal due to their waxy texture, which helps them hold their shape when roasted and mixed.

Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I use different types of mustard?
A: While the traditional pub mustard provides a good bite, a spicy brown mustard or even a Dijon could be used, though they may alter the flavor profile slightly.

Q: Is this recipe gluten-free?
A: The core ingredients are gluten-free, but always ensure your mayonnaise and mustard are certified gluten-free if you have strict dietary needs.

Final Thoughts

This Roasted Red Potato Salad is a testament to how simple ingredients, treated with care and a touch of culinary finesse, can create something truly extraordinary. It’s a dish that speaks of comfort, quality, and the joy of sharing good food. I encourage you to gather these components, embrace the roasting process, and discover the delightful depth of flavor that Stonewall Kitchen’s inspiration has to offer. Serve it at your next gathering, and watch as it disappears, leaving behind satisfied smiles and requests for the recipe. I find it particularly wonderful alongside a perfectly grilled steak or a simply baked salmon. Enjoy every comforting, flavorful bite!