Roasted potato salad with caramelized shallots and fresh herbs makes for a robust, sophisticated summertime side dish fit for grilling season.
I’m going to be blunt here and say I don’t really like potato salad. Which is strange, because I have posted a potato salad recipe before. But it was a family recipe, and it’s not traditional potato salad. It’s delicious. And not the same as the point I’m trying to make here.
What I really mean is, I don’t like ‘homestyle‘ potato salad.
You know the kind, the traditional potato salad you find at every family BBQ and 4th of July party. It’s soaked in mayo with chunks of mushy boiled potatoes, onions, maybe some eggs with a twist of relish or mustard.
Yuck. Just yuck. I’m not saying there isn’t a place for this kind of potato salad, there’s just no place for this potato salad at my table. Call me pretentious. It’s fine.
What I’m offering today is a robust, sophisticated potato salad.
This potato salad is the kind people are going to remember. This roasted potato salad with caramelized shallots and herbs is flavorful, full of texture, tastes fresh, and is properly dressed (not overly dressed) like its homestyle companion. This potato salad is classy AF.
My recipe for Roasted Potato Salad with Caramelized Shallots & Herbs starts with baby potatoes which are cut into large quarters that you toss with olive oil, salt, and pepper then roast in the oven until crispy.
While the potatoes are roasting, you make the caramelized shallots on the stovetop. Slow cook these babies until they’re deep in color and full of flavor.
Next up is a simple, light dressing made with sour cream and a dash of Greek yogurt. Once the potatoes are done and cooled to room temperature, you toss the potatoes with the dressing, mix in the shallots then toss in a handful of fresh herbs.
I recommend using a mix of parsley and chives since these herbs pair well with the base of roasted potatoes and sour cream. Now, if you’re feeling it, you could also add in some chopped bacon or a sprinkling of grated parmesan cheese. Both would be delicious on top of this potato salad.
When it comes to serving this Roasted Potato Salad with Caramelized Shallots & Herbs, I’d recommend serving at room temperature or gently chilled. Sprinkle it with a bit more herbs, bacon, or parmesan cheese right before serving.
Serve this salad with your favorite grill meat, some slow-cooked BBQ, or as a light lunch tossed with some salad greens like arugula or spinach.
Now tell me the truth, doesn’t this Roasted Potato Salad with Caramelized Shallots & Herbs sound like something you actually want to eat compared to that homestyle potato salad? I know I would.
Looking for more unique potato salad recipes? Try my Grandma’s potato salad recipe with celery seeds, parsley & chives.
- For the Potatoes & Onions:
- 1½ pounds yellow baby potatoes, halved or quartered depending on size
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, plus more for seasoning
- ½ teaspoon fresh ground black peppers
- 1 cup sliced shallots, sliced ¼-inch to ⅛-inch
- 1 teaspoon granulated sugar
- For the Dressing:
- ⅔ cup sour cream
- 4 tablespoons 2% Greek yogurt
- 2 large clove garlic, finely minced
- 3 tablespoon champagne vinegar
- 2 tablespoon chopped fresh parsley, plus more for serving
- 2 tablespoons chopped fresh chives, plus more for serving
- additional salt and pepper for seasoning
- optional: 4 slices of bacon chopped and 2 tablespoons of parmesan cheese
- Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly spray with olive oil so the potatoes don't stick while roasting.
- Toss the potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly onto the prepared baking sheet and roast for 35-40 minutes until golden brown, tossing once halfway through. One cooked, remove from oven and allow to cool to room temperature before serving.
- While the potatoes are roasting, heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Once hot, add the sliced shallots, the granulated sugar, and toss to coat. Cook the shallots for 15 minutes, stirring often until the onions become golden brown in color. Do not rush this process. Once the onions are golden brown, remove from heat, sprinkle with a pinch or two of salt then set aside.
- To prepare the dressing, whisk together the sour cream, Greek yogurt, champagne vinegar, minced garlic, and season with salt and pepper. The dressing will be of thicker consistency. From the mixed dressing, set aside a ¼ cup for use right before serving.
- Once the potatoes and shallots reach room temperature, you can mix the salad together. Toss the potatoes and shallots with the remaining dressing in a large bowl (keep the ¼ cup you reserved to the side). Add in the fresh herbs (and bacon/parmesan cheese if using) and gently mix together. Allow the salad to sit in the fridge for ~30-minutes before serving for flavors to develop.
- While the flavors develop, you'll notice the potatoes may have soaked up some of the dressing making the salad appear drier than when you originally combined the ingredients. If that's the case, add in the reserved dressing until your desired consistency is reached then season with additional salt and pepper as desired.
- Top with additional herbs, bacon or parmesan cheese if using and serve immediately.
