11 June 2008

recipe: roasted greenmarket potato salad

I made this the other night, while packing my bags for a flight the next morning. Knowing I'd be out of town for a week, I stopped acquiring groceries, but I still had a few things sitting in the fridge, most prominently, a bag of little potatoes I picked up a week or two before at the farmers' market.

I was just going to roast them up with olive oil, salt and pepper and call it a day, but then I thought, "hmm, let's make a potato salad." So I did. And now you can too.

Recipe: Roasted Greenmarket Potato Salad
1 lb. small local potatoes, rinsed, skin-on
2 cloves garlic, minced
2 tablespoons extra virgin olive oil, or as needed
salt and pepper to taste

1 tablespoon vegan mayonnaise or extra virgin olive oil
2 teaspoons lemon juice (probably 1 lemon)
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
salt and pepper to taste

Add-ins to Salad:
1 hardboiled Happy Chicken Farm egg, diced (optional)
1/2 cup chopped kalamata olives
1 small to medium shallot, sliced thin (could substitute chives, scallions or ramps)

1. Preheat the oven to 425 F.
2. In a bowl, toss together the potatoes, olive oil, garlic, and salt and pepper. Place on a parchment lined baking sheet. Roast for about 20 minutes or until brown. Remove and set aside to cool, try not to eat too many.
3. Meanwhile, mix the dressing ingredients until emulsified. Adjust for seasonings.
4. Once the potatoes are cool enough to handle, cut them in half and mix in with the dressing until coated. Stir in the add-ins. Adjust for seasoning.
5. Allow to sit for a few minutes so the potatoes soak up some of the dressing, or cover and chill until you're ready to eat it. Will last a few days in the refrigerator and is tasty room temperature or cold.

This is a great dish to take to a potluck or picnic, and is super-easy to boot!

1 comment:

Anonymous said...

my happy taste buds could not believe their luck, another perfect dish ;) from now on all potato salad will be compared to yours.

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