Roasted Potato Salad with Horseradish Dressing

Skip the mayonnaise and let baby potatoes roast in the oven for a twist on traditional potato salad. For this side dish, I heighten the color and natural sweetness of the potatoes before adding a horseradish dressing that’s packed with flavor. It’s not as thick as a mayonnaise-based version, and it can be mixed with the potatoes when they are warm or room temperature. Herbs and capers lend even more deliciousness before the bowl hits the table.

I’ve served this dish alongside roasts and haricot verts as well as simple picnic foods. It’s a bit of a side dish chameleon that works with all types of menus.

Ingredients

1 ½ pounds unpeeled baby potatoes (red, Yukon gold, and/or purple)
2 tablespoons olive oil
2 tablespoons buttermilk
2 tablespoons sour cream
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper
2 tablespoon capers
2 tablespoon chopped chives

When choosing baby potatoes for this recipe, you can stick to your favorite variety or opt for a mix. Often you’ll find red, Yukon gold, and purple potatoes packaged as a medley. Prepare the potatoes by halving them. Any larger ones can be cut into thirds.

Preheat the oven to 450 degrees. Toss the potatoes with olive oil and a sprinkle of salt and distribute on a lightly oiled baking sheet cut side down. Roast for 20 minutes then flip and cook for another 10 minutes. Allow to cool until they are warm or room temperature.

In the meantime whisk the buttermilk, sour cream, horseradish, and mustard. Season to taste with salt and freshly cracked black pepper.

Toss the potatoes with the dressing, rinsed and dried capers, and chives. Serve warm or room temperature.