If you don't like traditional mayonnaise-based potato salads or want to try a variation that has more potato flavor, give this one a try. It uses a vinaigrette dressing instead of mayonnaise and can be served hot or cold. This recipe serves about 10.
- Any small, thin-skinned potato will work. You can use red (new) potatoes, small white potatoes or fingerlings. Larger potatoes like russets can be used, but must be cut small enough to roast. If you leave the skin on, be sure to scrub it well first to remove all traces of dirt.
- There are many ways to modify this salad. Instead of ham, for example, you could chop some bacon or pancetta and roast it along with the potatoes for extra flavor. Diced celery, bell peppers and red onion could be added to the salad for extra texture.
- Use sturdy herbs like rosemary, thyme or sage in this recipe, or a combination. Lighter herbs like basil will lose most of their flavor when roasted.
- Heat the oven to 375 degrees.
- Cut the potatoes and toss with half the oil, the herbs, and a generous amount of kosher salt and cracked black pepper.
- Place potatoes on a nonstick or parchment-lined baking pan and bake for 40 minutes or until completely tender. Turn or toss potatoes with a spatula once or twice during cooking.
- Transfer hot potatoes to a mixing bowl when done.
- Add the ham.
- Whisk vinegar, mustard and remaining oil together well and toss with the potatoes and ham while the potatoes are still hot. You may not need all the vinaigrette - stop adding it when each potato piece is coated.
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