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Potato Salad with Roasted scallion Salsa Verde Sauce

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.

Course Side
Cuisine American
Keyword potato salad


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve right away or cover and transfer to the fridge to store until ready to serve.