Every so often we all need to shake things up a little, right? A vacation to break our work routine, a sweeping spring cleaning to get rid of all that accumulated junk, or just a nice evening at a fancy restaurant without the kids. I like to think that the same is true in the kitchen—whether that means trying a new dish or giving a new spin to a tired old one. It’s this kind of spirit that inspired these potato salads, which have an unexpected twist. Because I roast the potatoes instead of boiling them, they have a crunchy-on-the-outside, soft-on-the-inside texture that boiled potatoes can only dream of. I mix them with vibrant summer vegetables in a big bowl and toss everything with an olive-oil-based dressing (no mayo here). The result: colorful salads bursting with pure, bright summer flavor.

These roasted potatoes couldn’t be easier.我将土豆块在重型有框的烤盘上撒上，在一些橄榄油上淋上毛毛雨，撒上盐和胡椒粉，然后将它们滚动到锅中，直到涂有很好的涂层。即使在烹饪过程中没有任何搅拌，它们也呈褐色，侧面触摸盘子并得到很好的外部紧缩，同时保持柔软而柔软的心脏。土豆烤时，我准备了其他成分和敷料。我喜欢扔沙拉，而土豆仍然有点温暖，因为它们可以更好地吸收敷料。

Red-skinned or Yukon Gold potatoes are my favorites for salad.When roasted, they maintain a creamy texture beneath a slightly browned, crisp surface. I prefer small potatoes (called new potatoes) of 1 to 1-1/2 inches in diameter, as I think they have the best texture and flavor. If they’re not available, I use larger Yukon Golds and cut them into smaller chunks.

To finish the salads use the freshest possible ingredients and treat them simply.That’s my philosophy with just about anything in the kitchen. A big part of what makes these salads so irresistibly tasty is that the potatoes are paired with vegetables at the peak of their season, adding color and crunch (most are raw or only lightly cooked), as well as tons of flavor. I avoid heavy dressings because I like to let the ingredients shine. Olive oil with just a squeeze of lemon or a dash of vinegar will do the trick most of the time. Salsaverde- style herb sauces are also a great way to dress roasted potato salads.