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Roasted Potato Salad with Homemade Herbed Mayonnaise

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Roasted Potato Salad

Roasted Potato Salad

S. Wongkaew

Try something deliciously different with this roasted potato salad. Bite-sized pieces of potato are roasted until they're golden and then tossed with a homemade herbed mayonnaise.

You can use any herbs you have handy including basil, mint, cilantro (coriander) or parsley.

In this recipe, I make mayonnaise the old fashioned way, using a whisk. I could use a blender however there's something satisfying about whisking the mixture and watching the yolks and oil emulsify before my eyes to become creamy mayonnaise.


  • 3-4 large potatoes, washed, peeled
  • 2 Tbsp of vegetable oil
  • Sea salt for seasoning
  • 2 egg yolks
  • 1 tsp mustard
  • 100 mls vegetable oil
  • 1 tsp white vinegar
  • Juice from 1/4 lemon
  • 1/2 tsp sea salt
  • 2 tsp chopped dill
  • 2 tsp chopped chives
  • 1 endive, leaves separated
  • Special equipment: baking tray, baking paper, wire whisk
  • Serves 2


  1. Pre-heat the oven to 390F (200C).
  2. Cut the potato into even, bite-sized cubes. Pat dry with paper towels to remove any moisture. Toss cubed potatoes in 2 tablespoons of vegetable oil and 1/2 tsp of salt. Mix well to coat.
  3. Line the baking tray with baking paper and spread potato cubes out on the tray. Bake for 25-30 minutes or until soft in the middle and lightly golden on the outside.
  4. Once the potatoes are cooked, remove from the oven and set aside to cool.
  5. Make the mayonnaise. In a clean metal bowl, combine the egg yolks and mustard. Whisk vigorously for 30 seconds. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. The mixture will thicken and become creamy.
  6. When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. Season with 1/2 tsp of salt and add the lemon juice. Keep whisking and slowly add the remaining oil.
  7. Finally, add the fresh herbs and whisk to combine.
  8. Ensure that the roasted potatoes are cooled before adding the mayonnaise otherwise it will split.
  9. Place cooled roasted potatoes in a large mixing bowl. Add 3-4 tablespoons of mayonnaise and stir well to coat the potatoes.
  10. Arrange several endive leaves in two serving bowls and divide the roasted potato salad amongst the bowls. Serve immediately.
  11. Refrigerate any extra mayonnaise straight away in a clean, airtight container for 1-2 days.
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