Autumn Potato Salad

Autumn Potato Salad Recipe


I did that thing the other night, Halloween actually, where you're invited to a party and can't decide exactly what to bring. At first I said I'd bring a hearty salad of some sort, but as soon as I heard the word salad leave my mouth, ideas for savory tarts started flitting around my brain. And wow, is that a pâte sucrée tart shell in the freezer? Maybe I should make something with that. I also decided, right around the same time, that it would be a good idea to bake cookies for trick-or-treaters instead of handing out candy. I was looking at a long day in the the kitchen for sure.

I got an early start, and in the morning collected ingredients from all my favorite shops. It was beautiful and sunny out, and hey, we should really go for a walk. And do you want to try someplace new for lunch? And, and.....and somehow the day snuck away from me in a hundred fantastic ways. In the end, a spinach tart made it next door, and the neighborhood kids got freshly baked cookies, and the chocolate tart made it out of the oven, but not to the party. And this salad never made it out of my head. It had to wait until later in the week to make an appearance. But I thought I'd share it with you because I liked how it turned out.

Autumn Potato Salad

The idea was a simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice - all with a simple mustard vinaigrette. I've think I've subliminally been on a bit of a mustard bender since I returned from Paris.

Autumn Potato Salad

Also, I should mention, embarrassingly enough - that when all these roasted beauties finished their term in the oven, I noticed the parsnips waiting patiently on the sideline, quiet as church mice, raw as ever. They never made it onto the pan. I'll include them in the recipe though, because they were supposed to be there .

 
 
 
 

Autumn Potato Salad Recipe

I used some charming pink-fleshed, huckleberry potatoes (or at least I believe they were huckleberry potatoes), but any small, waxy potatoes will do. Also, on the mustard front, I seek out plain whole-grain mustard for the dressing - no added herbs. Also, and I've mentioned this before, wild rice takes some time to cook, so I make up big pots of it, drain it really well, let it cool, pack it into freezer bags, and freeze it. It freezes beautifully, and makes quick work salads like this - perfect for soups too. And one last note of importance, do your best to cut your vegetables into pieces of similar thickness, so they roast in a similar time frame.

1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
1/2 pound baby carrots, well scrubbed and halved or quartered
1/2 pound parsnips, well scrubbed, and halved
6 medium shallots, peeled
1/4 cup extra virgin olive oil
2 big pinches of sea salt
2 bunches of scallions (green onions), greens topped off, and halved lengthwise

vinaigrette:
2 tablespoons red wine vinegar
1 small shallot, minced
2 teaspoons whole grain mustard
1/4 teaspoon fine grain sea salt
1/3 cup of olive oil
1 tablespoon heavy cream or creme fraiche (optional)

2 cups cooked wild rice (opt)

Preheat oven to 375F degrees.

In a large bowl toss the potatoes, carrots, parsnips, and shallots with 1/4 cup of olive oil and 2 big pinches of salt. When the ingredients are well coated, turn them out onto a large baking sheet in a single layer. There will be a bit of residual oil in the bottom of the bowl, gently add the green onions to the mixing bowl and push them around a bit until they are coated as well. If there is room on your baking sheet add the onions in their own corner (they take less time to roast and you will need to remove them), or place them on their own baking sheet. Place in the oven.

The scallions will likely finished baking first, remove them when they are well-browned, roughly 20 minutes. The rest of the vegetables usually take somewhere between 40 and 60 minutes. Let them go until they are deeply golden and tender throughout. Check them regularly, flip them with a metal spatula once or twice along the way, and if any of the smaller pieces are getting too dark pull them off the pan.

While the vegetables are roasting, start the dressing by pouring the red wine vinegar into a small bowl along with the chopped shallot. If you have the time, let it sit there for twenty minutes or so. Then whisk in the mustard and salt, before slowly drizzling in the olive oil, whisking all the while. Whisk in the cream, taste and adjust with more mustard, vinegar, salt, etc to taste.

When they are done roasting, remove the vegetables from the oven. In a large bowl toss the wild rice (if you're going that route) with a splash of the vinaigrette. You can now either transfer the rice to a serving platter, as a bed for the vegetables, or you can add the roasted vegetables to the bowl and toss them with the rice, the rest of the dressing, and half of the scallions. Turn everything out onto the platter and serve topped with the remaining roasted scallions.

Serves 6.

Prep time: 15 min - Cook time: 45 min

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Your Comments


candice
November 6, 2009

Festive and beautiful, as always. :)

 

amanda
November 6, 2009

i need to eat this right now

 

Estela @ Weekly Bite
November 6, 2009

What a beautiful salad!!

 

Alana
November 6, 2009

I love recipes I can make from staples I keep on hand in my refrigerator. Add some cubed tofu to the root veggies, and this could be a great main dish... might end up as my lunches for the week!

 

Monica
November 6, 2009

Sorry Heidi, but I am really glad to hear that you forgot the parsnips. It's so nice to know that even you make mistakes sometimes :)

 

Nutmeg Nanny
November 6, 2009

I do not think I have ever seen an Autumn potato salad. It not only looks beautiful I have a feeling it probably taste great too :)

 

Janinka
November 6, 2009

Heidi: This sounds and looks delicious- exactly what I've been looking for!!!

P.S.- I don't see how to comment on the 'Basic Chocolate Cake" recipe, but I just made it for my husband's birthday and it was a total hit!! I made it in a springform pan and topped it with fresh raspberries. Thank you so much!!!!! :)

 

Gena
November 6, 2009

This is exquisite, and right up my alley!

 

Ali
November 6, 2009

Heidi, Your potato and wild rice salad sounds great. We've been cooking up wild rice here quite a bit now that it is chilly and rainy.

I pressure cooked a batch the other day but I don't like the texture of it as much as simply slow cooking it in a pot. It does take so much time that I think I will freeze some next time as you suggest.

I like to have a few cups cooked to just toss into veggie soups at this time of year.

And huckleberry potatoes? I have never heard of those. They sure are beautiful!

Thanks! -Ali :)

 

This is the healthiest potato salad recipe I've ever seen. I am so making this soon!

 

balunov7
November 7, 2009

Thanks for share good recipe. Good post, keep it up.

 

Mouse
November 7, 2009

Beautiful. I have a couple of sweet potatoes here, whispering that they would like to join in the fun. Have just added wild rice to the shopping list... Thank you!

 

Quite possibly the most elegant looking potato salad I've ever seen.

 

Jessica
November 7, 2009

This looks great, all ingrediants already on hand. Will make this tonight for dinner!

I came across your blog only a week ago and I am in love...your philosophy and amazing recipes are right up my alley. I think I've already made 5 recipes from it! All wonderful

Thanks Heidi! From your newest fan :)

 

Although I have said it before, I must say again, that this is my favorite food blog and recipe source. You regularly feature recipes for foods I grow, or can get from local farmers - and they are always delicious. Add to that your beautiful photography and stories and it is indeed the perfect recipe. Your generosity toward others, (cooks you have featured here), greatly inspired me in my own work.
Thank you Heidi. This potato salad looks delightful.
Michaela

 

Simply LIfe
November 7, 2009

We're always looking for new ways to enjoy potatoes - this looks great! Thanks!

 

Daily Spud
November 7, 2009

The combination of roasted potatoes, carrot & parsnip is one of my favourite easy side dishes. I usually just toss them in salt & butter but next time I'll call it a salad and use a vinaigrette and maybe the wild rice too.

 

HomegrownTexan
November 7, 2009

Wow, that is a gorgeous and delicious-looking potato salad!

I thought about making cookies to pass out this year, but decided against it figuring that parents would deem them "unsafe" because they weren't safely prepackaged in a wrapper. How were the cookies received? Or are you mainly giving out treats to kids that you know?

You know, I was worried about it for a minute or two - and then decided that it would be so much more fun if more people made homemade treats. So I went for it. There were a mix of kids that came by - some I knew, most I didn't. The parents seemed totally fine with the cookies, some even asked if they could have their own! And I have to say, the faces on a lot of the kids really lit up when they saw I had cookies - It was very cute. I highly recommend it for next year.

 

Shannon
November 7, 2009

I can not get enough mustard, either. I want it on everything!

 

cookeaze
November 7, 2009

This was very delightful dish for me and it is one of the healthiest potato recipe too.Want to try and taste it out.Thanks for sharing and iam one of your fan and will keep on updating your recipes.

 

chika
November 7, 2009

Hello Heidi,

Such a beautiful salad! I do roasted root vegetables (with herbs) all the time during autumn/winter, but the vinaigrette here sounds really good... I'm looking forward to trying this when I go back in a kitchen :)

 

eldhot
November 7, 2009

thanks for sharing the recipe;;;;

 

Benjamin
November 7, 2009

i love your honesty about the parsnips. i do that ALL THE TIME! forget an ingredient! *sigh*

 

angelo
November 7, 2009

I like salad potatoes very much.

 

Mary
November 7, 2009

How about the recipes for the spinach and chocolate tarts!!!! My mouth is watering here!

 

Stacy
November 7, 2009

This looks fantastic! Only, I don't really care for parsnips. Do you think sweet potatoes or yams (I don't really know the difference) would be a good substitute?

 

Lucy T.
November 7, 2009

Love the "quiet as church mice" bit. Never thought to make an Autumn potato salad before. What a great idea.

 

Winny
November 7, 2009

Delicious!

 

tom | tall clover farm
November 7, 2009

While I enjoyed your recipe Heidi, I'd have to say I enjoyed your recollection of the day even more. You described a perfect day for what it's like to live in the city by the bay. It's a special place and I look forward to my next visit.

 

Pestomama
November 7, 2009

Oh, this sounds delicious. I don't know if I could leave the roasted veggies alone long enough to make the vinaigrette, though. :-)

 

Maggie at EatBoutique
November 7, 2009

Mmmm... I know the feeling, the day gets away from you... but glad you were able to make and share this salad! Thank you.

 

Karen@Cook4Seasons
November 7, 2009

So colorful and seasonal! I have the same root veggies ready for a roast tonite...may have to pair them with wild rice!

 

Victoria@Gastronommy
November 7, 2009

What a gorgeous salad! I love your recipes and the photos are just stunning.

 

Christy jill
November 7, 2009

I think what I love most about your uniquely you........
share -a - dish marathon blog heidi ..
IS:..............It never stops making me smile
&
never disappoints
& it is just a place to embrace the beauty of being alive...thank you for giving so much to us!

 

Darlene Webb
November 7, 2009

perfect for this time of year; filling and using ordinary things. The bright splash of the dressing will be perfect. thanks.

 

RiverWhispers
November 7, 2009

Sometimes I like recipes that require me to attend to the timing of different ingredients (like these many items baking in the oven for different times), and sometimes that is annoying. This looks valuable enough to push past any annoyance I may have in order to arrive at such a neat salad as a reward!

 

Miranda
November 7, 2009

Very unique salad.

 

Tory - Hip Paris
November 7, 2009

Gorgeous photo! Makes me want to cook... if I knew how

 

amy
November 7, 2009

just wanted to thank you Heidi for all your amazing recipes. i make them often and making this one right now. the house is filled with the most wonderful smells. so grateful!

 

Amy
November 7, 2009

Yum! I love any way of preparing root vegetables. I'll definitely give this a try soon! Parsnips are one of my favorite things.

 

Erica
November 7, 2009

This is making me crave roasted vegetables. BTW, I'm impressed that you can hand out home-baked cookies and parents don't freak. I guess if they know you, it's all good.

 

SMITA
November 7, 2009

Hi Heidi

I am just waiting to try out this wonderful recipe for my son who is a big patato patron !!

 

S.
November 7, 2009

Great tip about freezing the wild rice! It's not something I use very often because, like you said, it takes forever to cook. But now I'll definitely make a pot full and store it :)
Oh, and the salad looks absolutely gorgeous. I love the color of those potatoes.

 

Mary from Sharjah
November 7, 2009

Made it! It tasted just as nice the next day1 I added whole garlic gloves as well. Great side dish minus the rice to cold roast beef!

 

Sudeshna
November 7, 2009

This looks so mouthwatering, I can just devour it right now :)

 

MC
November 8, 2009

Just lovely!

 

Susan
November 8, 2009

Yum! This will be on my plate sometime this week... perhaps with small Cornish hens roasted to golden brown and a bed of wilted greens as the bed for the salad instead of the wild rice ... hmm, I can see the colors already! Thanks, Heidi!

 

Andrew
November 8, 2009

That looks absolutely fantastic!

Andy - http://onceuponathyme.wordpress.com/

 

Karen
November 8, 2009

Salad looks beautiful - but HOW do we know that churchmice are quiet?????

 

Jeff in Alaska
November 8, 2009

My father and I just had this salad for lunch. I did the cooking. :) What can I say? Simply wonderful! The dressing really adds a lot of great flavor!

Thanks for a great site and and some great recipes!

 

Looks heavenly! Once I taught a cooking class centering around garbanzo beans...and I left them out of the main dish. whoops!

 

Nancy
November 8, 2009

Love the look of this (and appreciate how you included your oops on the parsnips - we all have those moments). Beautiful!

 

Justin Burks
November 8, 2009

Wow, this looks soooooo great! We have some red potatoes to use up, so this will be perfect.

- JFB

http://chubbyvegetarian.blogspot.com

 

The Artist Chef
November 8, 2009

The food is always good. But I can't help but notice your very beautiful plate.

Very beautiful! :)

 

CJ
November 9, 2009

Heidi, this salad is beautiful. It incorporates everything I like in an autumn salad and it doesn't use mayonnaise as a cheap trick to cover the ingredients!
I liked your plate, too. ;-)

 

Leigh
November 9, 2009

Just want to let you know how much I appreciate your recipes --- esp. the simpler ones. We plan dinner via your site all the time!
Thanks for sharing...

 

Anonymous
November 9, 2009

I've recently started adding parsley root to all my roast veggie dishes. So great and so available this time of year!

 

I've recently started adding parsley root to all my roast veggie dishes. So great and so available this time of year!

 

Julie
November 9, 2009

I made this last night with some friends, and we all absolutely loved it. I definitely recommend serving it on the bed or mixed in with the wild rice. I didn't add the creme fraiche to keep it vegan. I went to the Ballard farmers market in Seattle and picked up a mixture of red potatoes and blue potatoes. Beautiful dish. Thanks Heidi!
-Jules

 

Tuula
November 9, 2009

Hi Heidi, this looks so delicious, and perfect for getting the dregs out of our weekly veg box.

Have you gotten Clotilde's new book yet? It arrived at my desk today, and it's soooo heavy, and I am sooooo excited. Can't wait to get home and tuck in!

T

 

Small Kitch Cara
November 9, 2009

I find potatoes to be such a crowd-pleasing salad base, since (obviously) they're much heartier than lettuce but still not unhealthy. In the summer, I like to add them to tomatoes, cukes, and onions marinated with olive oil - what we call grandpa salad. It's the kind of dish where the sum transcends its parts, since the potatoes soak up the flavors in such a miraculous way.

 

agentenfilme
November 9, 2009

this looks very nice and I think it's healthy to eat.

 

Sophia Pflieger
November 9, 2009

MMMmmmm! Roasted veggies in a salad this sounds to good to be true. I think I will have to make this very soon, I already have some cook wild rice, this recipe is so calling my name!
http://whatyourmommadidntknow.blogspot.com/

 

LoveFeast Table
November 9, 2009

I've been on a roasted veggie roll...and something in roasted celery lately is making me obsess! But, your take on it here with the mustard vinaigrette is just too delish!! Great recipe, just what I'm in the mood for! And, the trick or treat cookies...I'd have been happy with that treat too!

 

Cookin' Canuck
November 9, 2009

This is a great use of Autumn root vegetables. What a beautiful, hearty dish!

 

Manu
November 9, 2009

It was incredible! My wife was shocked I cooked so good. She said she loved me!!
There was practically no cleanup, I am hooked.

 

Maccaveggieblog
November 9, 2009

Hi Heidi ! I love all the salads you make, they look so nice and colourful! Ciao Sabrina

 

nmerzouki@hotmail.com
November 9, 2009

I love it...perfect salad for the season.

Nisrine

 

Eliza
November 9, 2009

This is a great recipe - perfect for Autumn!
-Eliza

 

Elle
November 9, 2009

This was wonderful! I could not find just wild rice, so I used a brown rice, wild rice, wheat berry combo. I to skip the cream, since I did not have any, the dressing was great without it.

Yum!

 

Cooking with Michele
November 9, 2009

Is there anything better than roasted vegetables in the fall? I usually roast them with rosemary, but I think a mustard vinaigrette sounds fabulous!

 

Shelley
November 9, 2009

Such a comfort recipe, hits on all points, the warmth and nutty taste or the wild rice mixed with the sweetness the comes from roasting the vegetables.

I added sweet potatoes to the roasted mix. I also added toasted walnuts to the cooked rice after adding the dressing

In the dressing I used rice vinegar instead of the the red wine vinegar. Raw shallots also are hard on my stomach sometimes so I substituted it with Garlic.

 

Becky C.
November 9, 2009

I made this tonight for a sick friend and her family, it was a really beautiful presentation. I also added baked lemon garlic chicken breasts, a couple handfuls of garbanzo beans and topped it off with italian parsley and lemon zest. Thanks for the inspirational recipe!

 

Wow! Heidi~ This salad looks delicious and I can't wait to try it!!! YUM!

Heidi~We have our NEW healthy bakedinmaine cookies available in our etsy shop. Let me know what u think .....We LOVE healthy cookies!!!
Mimi
xo

http://bakedinmaine.etsy.com

 

Hope
November 10, 2009

This dish is delicious! I made it last night and posted it on my blog. Thank you!

http://hopeinthekitchen.blogspot.com/2009/11/autumn-potato-salad-from-101-cookbooks.html

 

Kelly
November 10, 2009

Glad to know that even you get stumped sometime on what to bring. I do the same thing. I agree to bring one thing and then get excited about another.

 

anna
November 10, 2009

Let me just say, you have me on a mustard bender too. Esp after those mustard croutons with the broccoli cheddar soup (which was fabulous). I'll def try the mustard vinaigrette.

 

Anonymous
November 10, 2009

Hmph. Well, I don't like parsnips anyway.

Great recipe though!

I considered making cookies for trick-or-treaters too, but I was afraid parents would be weary of homebaked stuff, given that creepos in the past have stuck scary things into children's treats. Disgusting, really.

However, I bet people know you from miles around from the lovely smells constantly wafting out of your house, so they'd know to trust those cookies, and confiscate them only to keep them for themselves ;)

 

Tobias Cooks!
November 10, 2009

I love the plate you are using for the photo.

 

Evie
November 10, 2009

Inspiring!

 

emma. our kitchen
November 10, 2009

I love the addition of the rice providing such great contrast to the colourful vegetables.

 

Hannah
November 10, 2009

this looks so delicious, i can't wait to try it out.

 

Fresh Local and Best
November 10, 2009

This roasted root vegetable salad looks marvelous! I've never used a dressing when I've made similar dishes, so this is a great addition to an already fabulous dish! Thanks!

 

simi
November 11, 2009

its a nice recipe. its looks so delicious

 

BirminghamCatering
November 11, 2009

I can't wait to try this recipe in my catering services surely my clients will loved it.

 

becca
November 11, 2009

Great looking salad!!!

The cookies look great too, but beware, a lot of parents will chuck them when their little trick-or-treater makes it home. Anything that's not in store-packaging tends to be mistrusted (you know the old wives tales of razor blades and poison in halloween candy).
I would hate to see your beautiful cookies in the trash!

 

Tiina
November 11, 2009

What a lovely salad! And what perfect autumn colours!

 

Emma
November 11, 2009

YUM. And thank you so much for making so many of your recipes so vegan friendly - it makes my search for the perfect take along party food or romantic dinner easy as salad :).

 

sim
November 11, 2009

I would appreciate any info for a substitute for the red wine vinegar. Neither wine nor vinegar are good for me, but I still would like to make this salad and its dressing. Long time reader and admirer, first time poster. Whatever I tried from your blog was a huge success, with the winning prize being the japanese pizza recipe. Thank you.

 

Luisa Mercado
November 11, 2009

I love cooking and eating specially veggies! This is a good recipe (as well as all the others)...

Thanks for 101 Cookbooks.

 

anthony
November 12, 2009

sounds great,makes one to salivate.thanks for sharing this

 

SugarNymph
November 12, 2009

Hi Heidi,

Made this salad for dinner last night and substituted yams for the purple potatoes because of my partners allergy to potatoes.
Couln't get any parsnips so I added celery
root, turnip and fennel with the carrots and
scallions. I really enjoyed this dish and
decided after eating the dressing that I would
experiment with a roasted shallot-balsamic
vinaigrette.

 

Lisa
November 12, 2009

Hi, I made this for a baby shower and it was a big hit. My only comment for improvement was that I found it to be slightly oilier ( is that a word?) than necessary - the veggies were swimming in it after roasting and I had to do a fair bit of straining before putting it all together. It was of course, delicious - thanks!

 

Jeff
November 12, 2009

Thanks for this recipe! I have never been a fan of traditional potato salad with mayo or sour cream.

 

Emily
November 13, 2009

to Sim:

If vinegar (and wine) don't suit your tastes, then any type of acid will work in a vinaigrette. Lemon might be a good match here with the mustard.

 

Laura
November 13, 2009

We do the same stuff girl, the only 'dif' is You are more persistant than Me. I Fall back in Autumn. Your stuff looks great, somehow I'm just not hungry anymore. Got any healthy smoothies coming my way? I need smoothing.

 

Amrutha
November 13, 2009

I am unable to comment on the garlic soup but have a question I am itching to know the answer for. What is the best egg-free way to adapt the soup ? Like the Orzo soup I can just skip the step? Many Thanks for your wonderful recipes!

 

elizabeth
November 14, 2009

Ola Heidi,

Thanks for sharing with us a beautiful recipe you have. I would like to include this new recipe to the list of my family menu.

Thanks and always keep posted us newest one.

With love,
Elizabeth, Timor-Leste