Sunday, July 31, 2011

Roasted Potato Salad

I am the lucky lady who shares a home with a chef. He is the best. And his Roasted Potato Salad is without a doubt the best I've ever tasted. The first time I ever tried it was for our 1st Annual 4th of July party in 2010. It was gone in about 10 minutes.

Our friends have been bugging us about it, so it made another appearance at this years bash, again, devoured in a hot minute.
A few nights ago, when we got snowballed into our deck project, I decided I wanted to make the salad as a side for our twist on Chicken Saltimbooca.
Here's the lowdown:
Gather your ingredients. Since we made the salad for two, we didn't need too much. I hate wasting food.
  • 1lbish of small red potatoes (you can also use fingerlings)
  • 2 or 2 stalks of celery depending on how much you like celery
  • 1 or 2 red bell peppers, again, to taste
  • 1 medium yellow onion

Preheat your oven to 350. (We use the convection setting on our oven)
Yes we also eat late at night. And yes I have burnt cookies on my baking sheet : )

Chop your potatoes into bite size cubes, and put into a large bowl. Toss with olive oil, kosher salt and black pepper, and fresh thyme. Spray your baking sheet w/cooking spray to prevent sticking.

We use Kosher Salt for everything. It enhances flavor rather than giving a salty taste like table salt does. I highly recommend using it for all your salty needs.

Place potatoes on baking sheet, and roast for about 25ish minutes. You want soft inside and crispy outside. Be sure to stir the taters occasionally.
Chop your peppers and onions into bite size pieces. I re-use the oil left in the bowl from the potatoes to coat the veggies. Roast those for about 15 - 20 minutes on a separate pan.

While your veggies are a'cooking, chop your celery on a bias cut (angle), and set aside.

Now we will make the dressing! You will need:
  • 1tbsp of Stone ground Mustard
  • 2oz white wine vinegar
  • A splash of sherry vinegar
  • salt and pepper
  • Tarragon (prefer to use fresh, but we only had dried. Just a pinch, a little goes a loooong way with dried herbs)
  • Pinch of sugar or honey if you prefer
  • 4-6 oz of Olive Oil

Whisk the first 6 ingredients together, and slowly whisk in the oil. You want a thick, creamy dressing.

Once your potatoes and veggies have cooled slightly, place them all in a large bowl with the celery and toss lightly with the dressing just before serving. You want a light coating, this is not a soggy, saucy salad.

YUM!!! The fresh celery added a nice, crisp crunch, and the potatoes retain their crispiness. We like to use this as a side inside of doing separate starch and veggie for dishes. Please note, when we cook we tend to not be exact in our measurements, and tweak recipes to taste.
So try it for yourself, and enjoy!!! Hope you all had a marvelous weekend!!

I'm sharing this recipe at Remodelaholic's recipe party!

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