For your next barbecue, try roasting potatoes for potato salad, rather than boiling them. It adds caramelized texture that's offset by the tangy dressing of sour cream, mustard, and shallots.
Recipe by Leah Koenig as part of her story One Ingredient, Many Ways: Potatoes.
2 lb. Yukon Gold potatoes, scrubbed and cut into ¾-inch chunks
3 tbsp. olive oil, divided
1 1⁄2 tsp. kosher salt, divided
Freshly ground pepper
2 medium shallots, thinly sliced (about ¼ cup)
2 cloves garlic, roughly chopped
1⁄3 cup sour cream
1 tsp. Dijon mustard
1 tsp. red wine vinegar
2 tbsp. chopped fresh flat-leaf parsley
Preheat the oven to 400°. Season potatoes with olive oil, salt and pepper. Spread evenly on a rimmed baking sheet and roast, turning once halfway through, until browned and cooked through, 25-30 minutes. Remove from oven and let cool slightly.
While potatoes are roasting, brown shallots over medium heat in olive oil, stirring occasionally, 5-7 minutes. Add garlic and stir until just softened, 1-2 minutes. Remove from heat.
In a large bowl combine the sour cream, mustard, and vinegar, mix well. Add the cooked potatoes, shallots, and garlic and gently toss to coat. Add additional salt and pepper to taste and stir in parsley before serving. Serve warm or room temperature.