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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.