When I went about making this potato salad I had a few requirements in mind. First, I wanted to roast the potatoes, like in my Chipotle-Lime Roasted Potato Salad, because I found that roasting the potatoes added far more flavor to the dish than boiling them. And secondly, I wanted it to have lots of fresh vegetables like tomatoes, spinach and red onions; so it was truly more like a fresh salad rather than a traditional mayonnaise-based potato salad. In addition to the fresh vegetables I added black olives, which add a nice salty bites throughout the dish. The garlic and scallions add just the right amount of heat.
I highly recommend the use of fresh dill for this recipe, but dried could be substituted in a pinch. However, one thing that I cannot recommend a substitution for is coarse-grain mustard. Coarse-grain Dijon mustard has a mellower flavor than standard yellow mustards and adds a nice texture to this dish.
- 3 pounds of roasting potatoes, cut into large bite sized pieces, about 1”- 1 ½” cubes
- 2 green onions sliced, about ½ cup
- ½ red onion, diced, about ½ cup
- 2 cloves garlic, about 2 teaspoons
- 1 cup black olives, pitted and halved
- 2 medium tomatoes, cut into large bite sized pieces
- 2 cups baby spinach, roughly chopped
- ⅓ cup fresh dill, minced or 1-2 tablespoons dried dill
For the dressing
- 4 tablespoons white wine vinegar
- 2 ½ tablespoons coarse-grain Dijon mustard
- 1 ½ teaspoons sea salt, plus extra for roasting potatoes
- 1 teaspoon fresh cracked black pepper, plus extra for roasting potatoes
- 3 tablespoons olive oil, plus extra for roasting
- Preheat oven to 425° F (218° C)
- Place the potatoes on a roasting tray. Pour 3 tablespoons of olive oil onto the potatoes and season with salt and pepper. Using clean hands, spread the olive oil, salt and pepper onto all side of the potatoes. Spread the potatoes evenly across the pan and roast in the oven for 40-45 minutes, or until cooked through and golden brown. Be sure to turn the potatoes at around the 25-minute mark. Meanwhile, make the dressing.
- To make the dressing add the vinegar, coarse-grain mustard, 1 ½ teaspoon salt, 1 teaspoon black pepper, and olive oil in a large salad bowl. Whisk ingredients until well incorporated. Set aside until potatoes are done.
- Transfer the cooked potatoes into the salad bowl. Then, add the green onions, red onions, garlic, olives, tomatoes, spinach and dill to the bowl. Use a large serving spoon to combine ingredients. The heat from the potatoes will slightly wilt the spinach. Check for seasonings. Depending on how salty your olives are, you may need to add more salt to the salad.
- Serve warm or room temperature.