Roasted Potato Salad
I have posted about potato salad in the past.
I get it, I really do, this current moment you're having. Why, oh why, is she posting about potato salad? Does potato salad deserve not one but two posts?
I am here to confirm that as we're now firmly ensconced in summer and summer barbecues and trips to the beach and picnics and backporch swing sitting, potato salad needs to be posted at least once a month.
The first potato salad was your basic potato salad, tweaked and gussied up to be satisfying for all palates--young, old, picky, and adventurous--for it strikes the right note of Americana backyard. That one is a standard salad that promises to be a hit with just about everyone.
But this more recent potato salad is more for your gourmand. For those who want something predictable (potato salad) with a surprising twist (roasted veggies) that strikes just the right balance.
The simple change of roasting your potatoes before putting them in potato salad ratchets this salad into fine dinner-time fare. Alana Chernila, blogger extraordinaire as well as cook book author, suggests lightly roasting up some asparagus (if we're early in the season) or some green beans (if we're late). Either way the quick crunch of something green is delightful next to the smokiness of the roasted potatoes. The vinaigrette dressing is a lighter, tangier substitute to the sometimes gloppy dressing of mayonnaise.
In all, it's time to fire up the oven (I know, I know--that's the one draw back on a warm day, so make this early in the morning) or if you're adventurous you could finagle a way to roast these on the grill.
No matter your method, this is a potato salad worth blogging about and certainly worth adding to your next barbecue.
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Roasted Potato Salad
Adapted from Alana Chernila's The Homemade Kitchen: Recipes for Cooking with Pleasure
Yield:
4-6 Servings
Ingredients:
For the salad
1 1/2 pounds red or Yukon Gold potatoes, cut into large, bite-sized pieces
4 tsp olive oil
3/4 tsp salt
4 ounces asparagus*, cut to 1 1/2 inch lengths
4 large eggs, hard boiled and coarsely chopped
For the dressing
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
1 1/2 tsp whole grain mustard
1/4 olive oil
1 Tbsp capers
1 1/2 Tbsp coarsely chopped dill pickles
1/4 cup coarsely chopped fresh flat-leaf parsley
2 Tbsp coarsely chopped fresh dill
Salt and pepper
*Green beans would make a great stand in for the asparagus if it's late in the summer.
1 1/2 pounds red or Yukon Gold potatoes, cut into large, bite-sized pieces
4 tsp olive oil
3/4 tsp salt
4 ounces asparagus*, cut to 1 1/2 inch lengths
4 large eggs, hard boiled and coarsely chopped
For the dressing
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
1 1/2 tsp whole grain mustard
1/4 olive oil
1 Tbsp capers
1 1/2 Tbsp coarsely chopped dill pickles
1/4 cup coarsely chopped fresh flat-leaf parsley
2 Tbsp coarsely chopped fresh dill
Salt and pepper
*Green beans would make a great stand in for the asparagus if it's late in the summer.
Instructions:
1. Make the salad: Preheat the oven to 450 degrees. Toss the potatoes with 1 Tbsp olive oil (3 tsp) and 1/2 teaspoon of salt in a mixing bowl. Transfer the potatoes to a baking sheet and roast until brown and crispy, about 30-40 minutes. Toss the asparagus in the same bowl with the remaining teaspoon o olive oil and 1/4 teaspoon of salt. Transfer to a second baking sheet and set aside. When the potatoes are brown and crispy , remove them from the oven and put in the asparagus. Roast the asparagus until tender, about 5 minutes.
2. Make the dressing: While the potatoes are roasting, combine the vinegar and shallot in a medium serving bowl, and let the shallot pickle for a few minutes. Whisk in the mustard and olive oil, combining strongly in order to emulsify the dressing. Add the capers, pickles, parsley, and dill, stirring to combine.
3. Combine the salad: Scrape the warm potatoes and asparagus along with the eggs into the bowl with the dressing. Gently stir, folding the vegetables and eggs into the dressing. Add salt and pepper to taste, and serve warm, at room temperature, or cold.
2. Make the dressing: While the potatoes are roasting, combine the vinegar and shallot in a medium serving bowl, and let the shallot pickle for a few minutes. Whisk in the mustard and olive oil, combining strongly in order to emulsify the dressing. Add the capers, pickles, parsley, and dill, stirring to combine.
3. Combine the salad: Scrape the warm potatoes and asparagus along with the eggs into the bowl with the dressing. Gently stir, folding the vegetables and eggs into the dressing. Add salt and pepper to taste, and serve warm, at room temperature, or cold.
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