Roasted Potato Salad with Citrus Bagna Cauda puts a new and refreshing spin on potato salad as you know it.

Overhead shot of a plate of roasted potatoes on greens with veggies.

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Potato salad: reinvented.

I love a creamy potato salad as much as the next gal, but I also love this refreshing leafy option. Crisp greens and radicchio are tossed with warm roasted potatoes and dressed up with a tangy citrus bagna cauda. Since it incorporates both your veggies and your starch, it makes for an awesome spring or summer side dish. Convenience! It’s also packed with refreshing flavors. And garlic. Lots of garlic.

What is bagna cauda?

Bagna cauda means “hot dip” or “hot gravy”. It’s used as a dip for crudités—typically in Italian homes as part of the Christmas Eve buffet. The idea is sort of like a fondue: you dip pieces of vegetable into the sauce and eat it while holding a slice of bread underneath it to catch any drippings. Once your bread has soaked up enough of the drippings, you eat that too! I’ve never personally been into fondue in any sense, but bagna cauda itself? Hard to resist. So I thought I’d put it to use in a different way: as a warm dressing for a warm roasted potato salad. And boy, does it work.

Overhead shot of serving plate full of roasted potatoes and greens.

What’s in citrus bagna cauda?

Most bagna cauda recipes will add citrus of some sort—usually lemon—but I added a few extra squeezes here along with an orange to really brighten things up. A traditional bagna cauda is rich, buttery, garlicky, and packed with umami. So a little extra citrus is a welcomed twist.

Here’s a list of what’s in this recipe:

  • Anchovy fillets
  • Garlic cloves
  • Butter
  • Extra virgin olive oil
  • Lemon zest and juice
  • Orange zest and juice
  • Fresh parsley
  • Kosher salt + pepper

Overhead shot of cutting board full of ingredients and pinch bowls with citrus zest.

King Oscar’s Anchovy Fillets in Olive Oil are top choice.

I absolutely love recipes that call for anchovies. They might be tiny, but they’re mighty when it comes to flavor. They’re packed with umami and add so much to a dish—whether it be pizza, pasta sauce, or this fantastic bagna cauda. Like with anything, quality matters when it comes to canned fish. So you want the best. Which is why I always have a few cans of King Oscar’s anchovies on hand. They’re gourmet-quality, kosher-certified, and they don’t hold any additives or preservatives.

How to make Roasted Potato Salad with Citrus Bagna Cauda.

Roasting the potatoes.

  1. Preheat oven to 450º F and position rack to center.
  2. Give your potatoes a good rinse, then cut them in half and place them into a large mixing bowl. Drizzle olive oil over the potatoes, then add the garlic, parsley, salt, and pepper. Give the potatoes a good toss with a large spoon or your hands to ensure they’re evenly coated.
  3. Cover a baking sheet with tin foil or parchment paper, and transfer the potatoes to the baking sheet.
  4. Bake the potatoes for 20-25 minutes, or until they’re golden and tender. While the potatoes are roasting, you can make your bagna cauda.
  5. When the potatoes are ready, remove them from the oven and set aside.

 

Uncooked potatoes in bowl mixed with seasoning and saucepan with whisked bagna cauda.

Making citrus bagna cauda.

  1. In a small saucepan, heat the olive oil and butter over medium heat. Once the butter has mostly melted, add the anchovies, garlic, lemon and orange zest, and parsley. Bring the heat to low, and whisk the ingredients together to mix. Let the sauce come to a simmer, and simmer for about five minutes, whisking occasionally.
  2. Remove the saucepan from the heat and whisk in the lemon and orange juice, as well as some salt and pepper, to taste; set aside.

Preparing the salad.

  1. Place your greens and radicchio in a large bowl, then drizzle them with a bit of red wine vinegar or a few squirts of lemon juice. Toss with your hands to coat.
  2. Add some thinly sliced radishes, thinly sliced red onion, and the potatoes to the mix; give the salad another quick toss to distribute the ingredients.
  3. Drizzle the citrus bagna cauda over the salad, and serve warm.

Overhead shot of bagna cauda being drizzled over salad.

side shot close up of roasted potato salad on serving plate.

Equipment you’ll need:

  • Mixing bowl
  • Tin foil or parchment paper
  • Baking sheet
  • Small saucepan
  • Whisk
  • Zester/microplane
  • Citrus juicer
  • Mandolin
  • Sharp knife

Here are a few other delicious potato sides:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Overhead shot of a plate of roasted potatoes on greens with veggies.

Roasted Potato Salad with Citrus Bagna Cauda

Roasted Potato Salad with Citrus Bagna Cauda puts a new and refreshing spin on potato salad as you know it.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Dana Sandonato

Equipment

  • Mixing bowl
  • Tin foil or parchment paper
  • Baking Sheet
  • Small saucepan
  • whisk
  • Zester/microplane
  • Citrus juicer
  • Mandolin
  • sharp knife

Ingredients

Roasted potatoes.

  • 1 lb baby potatoes preferably Yukon Gold—they're super buttery and soft!
  • 1 TBSP extra virgin olive oil
  • 2 garlic cloves, grated to a paste or finely minced
  • Kosher salt and cracked black pepper, to taste
  • 1 TBSP chopped fresh parsley

Citrus Bagna Cauda.

  • 3 TBSP extra virgin olive oil
  • 2 TBSP butter
  • 4 fillets of King Oscar's anchovies in olive oil, finely chopped
  • 4 garlic cloves, grated to a paste or finely minced
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 TBSP freshly chopped parsley
  • 2 TBSP juice from an orange
  • 1 TBSP juice from a lemon
  • Kosher salt and cracked black pepper, to taste

Other salad ingredients.

  • 4 generous handfuls of mixed greens
  • 1/2 radicchio, roughly chopped (optional)
  • 1 radish, very thinly sliced Preferably sliced with a mandolin
  • 1/4 red onion, very thinly sliced Preferably sliced with a mandolin
  • Drizzle of red wine vinegar or lemon juice, to taste

Instructions

Roasted Potatoes.

  • Preheat oven to 450º F and position rack to center.
  • Give your potatoes a good rinse, then cut them in half and place them into a large mixing bowl. Drizzle olive oil over the potatoes, then add the garlic, parsley, salt, and pepper. Give the potatoes a good toss with your hands to ensure they're evenly coated.
  • Cover a baking sheet with tin foil or parchment paper, and transfer the potatoes to the baking sheet.
  • Bake the potatoes for 20-25 minutes, or until they're golden and tender. While the potatoes are roasting, you can make your bagna cauda.
  • When the potatoes are ready, remove them from the oven and set aside.

Citrus Bagna Cauda.

  • In a small saucepan, heat the olive oil and butter over medium heat. Once the butter has mostly melted, add the anchovies, garlic, lemon and orange zest, and parsley. Bring the heat to low, and whisk the ingredients together to mix. Let the sauce come to a simmer, and simmer for about five minutes, whisking occasionally.
  • Remove the saucepan from the heat and whisk in the lemon and orange juice, as well as some salt and pepper, to taste; set aside.

Preparing the salad.

  • Place your greens and radicchio in a large bowl, then drizzle them with a bit of red wine vinegar or a few squirts of lemon juice. Toss with your hands to coat.
  • Add some thinly sliced radishes, thinly sliced red onion, and the potatoes to the mix; give the salad another quick toss to distribute the ingredients.
  • Drizzle the citrus bagna cauda over the salad and serve warm.