Roasted Potato Salad
Prep time
Cook time
Total time
Buttery roasted potatoes tossed with fresh arugula and a summery dressing.
Serves: 6 as a side
  • 2 pounds assorted fingerling or baby potatoes, cut into ½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 2 cups baby arugula or spinach
  • ½ cup good quality mayonnaise
  • 4 Farmer’s Garden® by Vlasic® Kosher Dill Spears, chopped plus 2 tablespoons brine and ¼ cup vegetables from jar
  • ¼ cup finely chopped shallot or red onion
  • 2 tablespoons finely chopped parsley
  1. Preheat oven to 425°F. Toss potatoes with olive oil and place in shallow roasting pan. Season with half the salt and pepper. Roast 30 minutes or until fork tender.
  2. Place hot potatoes on top of arugula in a large bowl; let stand. Meanwhile, blend mayonnaise, pickles, shallot, parsley, remaining salt and pepper in medium bowl. Add to potatoes and toss to coat.
  3. Chop vegetables from jar and sprinkle on top. Serve warm or refrigerate covered until ready to serve. This can be made the day before, but wait to add the arugula until ready to serve.
Recipe by The Crepes of Wrath at