Best 8 Creamy Roasted Potato Salad With Herbs De Provence And Shallots Recipes

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Are you searching for an exquisite and tantalizing potato salad recipe that will impress your taste buds? Look no further! This culinary masterpiece, known as "Creamy Roasted Potato Salad with Herbs de Provence and Shallots," is a symphony of flavors that will transport you to a realm of gastronomic delight. A harmonious blend of roasted potatoes, creamy dressing, aromatic herbs, and crispy shallots, this dish offers a perfect balance of textures and tastes that will leave you craving for more. Step into the world of culinary excellence and embark on a journey to create this extraordinary potato salad.

Check out the recipes below so you can choose the best recipe for yourself!

ANN'S ROASTED POTATO SALAD



Ann's Roasted Potato Salad image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

HERBES DE PROVENCE ROASTED POTATOES



Herbes De Provence Roasted Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

24 ounces golden peewee potatoes, halved if large
1 medium onion, halved and sliced
1/3 cup olive oil
1 tablespoon herbes de Provence
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

ROASTED POTATO SALAD



Roasted Potato Salad image

Up your potato salad game by roasting the potatoes instead of boiling. The roasted potatoes add texture and flavor for an extra tasty salad.

Provided by Diana Rattray

Categories     Side Dish     Salad

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, plus more for the pan
1 1/2 pounds red potatoes
1 small red onion
1 clove garlic , finely minced
1 teaspoon dried dill weed, or 1 tablespoon fresh chopped dill
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (freshly ground)
1/2 cup mayonnaise
3 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice

Steps:

  • Gather the ingredients.
  • Pre heat the oven to 425 F. Line a 9 x 13 x 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil.
  • Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
  • Peel the red onion and cut it into 1/2-inch pieces.
  • In a large bowl or in a food storage bag, toss the potatoes and onion chunks with the olive oil, garlic, dill weed, chives, salt, and pepper.
  • Transfer the potato mixture to the baking pan and bake for 45 to 55 minutes, or until potatoes are tender. Stir occasionally so the potatoes will brown evenly.
  • Let the potatoes cool completely.
  • Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
  • Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.

Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Cholesterol 17 mg, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, Sodium 465 mg, Sugar 4 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED POTATOES AND SHALLOTS



Roasted Potatoes and Shallots image

Provided by Ruth Cousineau

Categories     Potato     Side     Christmas     Thanksgiving     Dinner     Fall     Winter     Potluck     Shallot     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Steps:

  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

PROVENCE STYLE ROASTED POTATO SALAD



Provence Style Roasted Potato Salad image

Potatoes roasted with herbes de Provence combined with a garlicky dressing and Kalamata olives. Recipe from "USA Weekend".

Provided by Lorac

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small small red potatoes, rinsed,dried and halved
2 tablespoons olive oil
1 1/4 teaspoons herbes de provence (mixed dried French herbs) or 1 1/4 teaspoons dried thyme leaves
salt & freshly ground black pepper
1/2 cup pitted and coarsely chopped kalamata olive
1/2 small red onion, cut into thin slivers
2 tablespoons chopped fresh parsley
1 1/2 tablespoons malt vinegar or 1 1/2 tablespoons rice wine vinegar
1 tablespoon mayonnaise
1 clove garlic, minced
3 tablespoons extra virgin olive oil

Steps:

  • Toss potatoes in oil with herbs and salt and pepper to taste.
  • Arrange potatoes, cut side down, in a single layer on a cookie sheet.
  • Place pan on lowest rack of cold oven then heat oven to 450°F.
  • Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
  • Place potatoes in a large bowl and add olives, onion and parsley.
  • Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
  • Gradually whisk in oil, first in droplets, then in a slow, steady stream.
  • Pour dressing over warm potato mixture and toss to coat.
  • Serve at room temperature for best flavor.

Nutrition Facts : Calories 242.8, Fat 13.4, SaturatedFat 1.9, Cholesterol 0.6, Sodium 125.5, Carbohydrate 28.6, Fiber 3.8, Sugar 1.6, Protein 3.3

FRENCH POTATO SALAD WITH HERBES DE PROVENCE



French Potato Salad With Herbes De Provence image

Warm potato salad with mild oil and vinegar dressing. Look for herbes de provence in the spice section of your grocery. No mayo used!

Provided by gail.lalumiere

Categories     Potato

Time 28m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 9

2 lbs red potatoes, cut into 1/4 inch slices
2 tablespoons salt
1 medium garlic clove
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
3 teaspoons dried herbes de provence
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
3 green onions, sliced thinly

Steps:

  • In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
  • Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
  • Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
  • Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
  • Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
  • Pour the dressing over the potatoes and let it sit for 10 minutes.
  • Mix gently to combine, transfer to a bowl and serve immediately.

Nutrition Facts : Calories 193.2, Fat 9.3, SaturatedFat 1.3, Sodium 2354.8, Carbohydrate 25, Fiber 2.9, Sugar 1.7, Protein 3.1

BALSAMIC GLAZED ROASTED POTATO SALAD



Balsamic Glazed Roasted Potato Salad image

Super easy, delicious and reheats well! This (loosely inspired by German potato salad) recipe is tasty hot or cold and great for outdoor dining - no mayo to worry about keeping cold. Also, you can switch it up and play with different flavor combinations by swapping the vinegar, herbs, and spices. Enjoy!

Provided by MOONANGEL

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon paprika
1 clove garlic, minced
salt and ground black pepper to taste
2 pounds baby Yukon Gold potatoes, quartered
½ pound cremini mushrooms, quartered
1 large sweet onion, chopped
2 slices bacon
2 green onions, sliced
⅓ cup chopped fresh parsley
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
  • Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
  • Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 27.8 g, Cholesterol 4.8 mg, Fat 12.5 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 72.3 mg, Sugar 5 g

CREAMY ROASTED POTATO SALAD WITH HERBS DE PROVENCE AND SHALLOTS



CREAMY ROASTED POTATO SALAD WITH HERBS DE PROVENCE AND SHALLOTS image

Categories     Salad     Potato

Yield 4

Number Of Ingredients 17

For Mayo:
2 egg yolks
1 Tablespoon fresh lemon juice
1 Tablespoon of white wine Vinegar
3/4 teaspoon salt
1 pinch sugar
1 teaspoon Dijon mustard
1/2 cup of vegetable oil
1/2 olive oil
Little Yukon Yellows Potatoes (about 3 lb.) cut in half
sea salt and fresh pepper mills
Extra Virgin Olive Oil (about 3 glugs from the bottle or 1/4 cup measured)
1-2 teaspoons Herb de Provence
2 shallots minced
1 celery stalk minced
2 garlic cloves minced
1/2 cup fresh Parsley

Steps:

  • Let it all settle with yolks settled at the bottom of a small glass jar (similar to a 2 cup canning jar) MAYO: Hold stick blender against the bottom of a 2 cup canning jar or measuring glass. Don't use a bowl; its too wide at the base. Start slow, with couple of 1 second pulses. Then continue pulsing until you see it start to form. You can get a bit more aggressive at this point until it it really thickens up. Cover it and refrigerate. It will last 1 week refrigerated. The Roasted Potatoes: First things first! Crank up the grill and lay down 2 bricks about 8"-12" apart. Close it up and let it heat to about 500 degrees. Or, turn your oven on to 500 degrees. This is going to take at least 15 minutes. Place the Potatoes in a big bowl and toss with about 5-6 turns of the salt and pepper mills. Add olive oil and the Herbs de Provence. Toss. Place each potato, flesh side up, on the baking sheet. Bake in a covered grill (on top of the bricks) or in the oven for 15 minutes or until they turn golden brown on top. Do not turn them over. In the mean time, lightly sweat the shallots, celery, and garlic in a bit of olive oil, about 3 minutes on medium flame. Try not to color them. Set that pan aside. Take the potatoes out when golden and sprinkle a bit more salt on them. Let them cool about 5 minutes. Place them in the bowl. Fold in, gently, the shallots, garlic and about 1/2 cup of the mayonnaise. Fold in parsley. Adjust taste with salt and pepper. Serve warm. *As an alternative to the Herb de Provence. For grilled or sauteed fish. Substitute fresh minced Tarragon (1 teaspoon) to the warm potatoes instead of the Herbs de Provence for a more delicate. If you're grilling up some chicken breasts, try sliced basil. Another idea for steak: Roast a bunch of garlic in foil and puree. Add that, once it's cooled down, instead of herbs de provence. Or another, roast a couple of red peppers and puree. Then add that to the folding process.

Tips:

  • Select the right potatoes: Choose firm, waxy potatoes like Yukon Gold or Red Bliss for the best texture in your salad.
  • Roast the potatoes to perfection: Roasting the potatoes until they're golden brown and slightly crispy gives them a delicious flavor and texture.
  • Use fresh herbs: Fresh herbs like parsley, chives, and dill add a burst of flavor to the potato salad. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
  • Don't overdress the salad: The potato salad should be creamy and flavorful, but not too heavy. Add the dressing in small amounts and taste as you go until you reach the desired flavor.
  • Serve the salad warm or cold: Creamy roasted potato salad is delicious served warm or cold. If you're serving it cold, make sure to chill it for at least 30 minutes before serving.

Conclusion:

Creamy roasted potato salad is a delicious and versatile side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its creamy dressing, roasted potatoes, and fresh herbs, this salad is sure to be a hit at your next gathering.

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