Vegetarian Potato Salad with Roasted scallion Salsa Verde Sauce
This Vegetarian Potato Salad with Roasted scallion Salsa Verde Sauce is a simple and delicious side dish that is perfect for summer grill outs or picnics.
Just popping in to share one more Memorial Day weekend recipe before I log off and take a little internet break for the long weekend. Although we aren’t spending the weekend out at the lake like we usually do, we are finding small joys in this long weekend by still grilling out (just the two of us instead of a big group) and enjoying cocktails on the porch. How are you all celebrating (and giving thanks) this weekend?
As for this vegetarian potato salad, it really doesn’t get much easier than this recipe! This has a vinegar based dressing (instead of mayonnaise based) so the end result yields salty bites of potatoes with a flavorful, tangy, and bright roasted scallion salsa verde dressing. I like how the roasted scallions and garlic give this depth while leaving the cilantro and parsley raw keeps the dressing still tasting bright and fresh.
For the potatoes, I used those little red potatoes that come in 1.5 pound net bags but you could also use Yukon or russet potatoes and just chop them into bite size pieces. I also used half of a yellow bell pepper and half of a red one because that’s what I had on hand but any sweet pepper would work just fine for this. Finally, I used whole grain mustard for this as I love the extra sharp tang it gives but I would imagine that Dijon would would just fine here.
P.S. Need more holiday weekend inspiration? Make sure to check out these 22 recipes for a laid back Memorial Day weekend!
This Potato Salad with Roasted scallion Salsa Verde Sauce is a simple and delicious side dish that is perfect for summer grill outs or picnics. The Roasted Scallion Salsa Verde sauce is adapted from a Rachael Ray recipe.
- 1.5 pound bag petite Yukon potatoes rinsed and scrubbed
- 1 bunch scallions trimmed
- 2 garlic cloves halved
- 1 shallot finely chopped
- juice from 1 lime
- 2 Tbsp red wine or champagne vinegar
- 1 Tbsp whole grain mustard
- 1/4 cup chopped cilantro leaves (from about a half a bunch)
- 1/4 cup chopped parsley leaves (from about a half a bunch)
- 1 tsp salt + more to taste, divided
- dash of black pepper + more to taste
- 1 red or yellow bell pepper diced small
Bring a large pot of salted water to a boil. Add the potatoes and boil for 10 to 15 minutes (this will vary depending on the size) or until they are easily pierced with a fork. Drain and set aside.
Meanwhile, preheat oven to 400 degrees. Rip a piece of aluminum foil double the length of the scallions and lay on a baking sheet. Add scallions and garlic over the foil and toss with 1 Tbsp olive oil and a sprinkle of salt and pepper. Fold the aluminum foil over the scallions and garlic and roast for 10 minutes.
While the scallions are roasting, toss together the shallot pieces, lime juice, mustard, 1/2 tsp salt, and a dash of pepper into a medium mixing bowl and set aside to marinate together while the scallions roast.
Once the scallions are done, remove from the oven and let cool enough to handle. Transfer scallions and garlic (removing the outer skin of the garlic) to a cutting board and finely chop. Add to the shallot mixture. Set a few cilantro and parsley leaves off to the side for garnish and fold the remaining ones into the verde sauce.
In a large mixing bowl, toss together the potatoes, bell peppers, 1/2 tsp salt, and pepper. Transfer to a serving bowl and drizzle with the scallion salsa verde sauce. Taste and season with more salt and pepper, if needed. Top with the remaining cilantro and parsley leaves as garnish.
Serve right away or cover and transfer to the fridge to store until ready to serve.
Make sure to tag me on Instagram and use #vegetarianventures when trying this dish out!