Summer Roasted Potato Salad: It’s picnic time!
I found this recipe stuck in the back of one of my Mom’s recipe folders. One of many that we are finally trying out! It’s from Betty Rosbottom, and was in the Minneapolis Star Tribune newspaper way back around 2006! My regret (one of many, unfortunately) is that I didn’t make this sooner, because it’s an exciting variation in the vast World of Potato Salads!
For added flavor, you roast the potatoes in the oven until they are nicely browned. There is no mayonnaise, but a fantastic dressing with dijon mustard, red wine vinegar, olive oil, and shallots. I went even further with Ground 2 Table’s curry spice blend 11 (Organic ground cayenne, coriander seed, cumin seed, yellow mustard, and black pepper). It’s mild, with lots of nuances, and is an excellent pairing with potatoes, eggs, and the other ingredients. My mouth is watering just thinking about it!
First of all, make yourself a nice glass of iced-coffee.
2 1/2 lbs red-skin potatoes (Not peeled, oven roasted.)
3 large hard-boiled eggs (Chopped. I would add 1 more egg for a total of 4.)
1 cup cooked peas (Fresh or frozen.)
1/4 cup chives (Chopped.)
1 cup chopped peppers (Optional. I added red, yellow and orange peppers to add color and crunch!)
1/3 cup olive oil
Kosher salt and freshly ground pepper
Ingredients for the dressing:
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tsp dijon mustard
1/4 cup minced shallots
I added 1 packet (.10 oz) of Ground 2 Table’s curry spice blend 11.
You’ll notice that I’ve adjusted some of the ingredients to my tastes. 2 1/2 pounds of potatoes is quite a bit, and I think 4 hard-boiled eggs are a better balance, as they add such a rich flavor. I also felt like I wanted more texture, and definitely some crunch to the salad, so I used some mini-multi-colored peppers. A very good addition!
Pre-heat oven to 375 degrees. Prepare a baking sheet with parchment paper. Wash potatoes, but do not peel. After drying the potatoes, cut them into quarters or bite-size pieces. Toss the potatoes in 1/3 cup olive oil, then add 1 tsp kosher salt, and 1/2 tsp freshly ground pepper, and toss thoroughly.
Spread potatoes in one layer on the parchment paper, leaving some room around each potato piece, so that they can brown evenly. (If there is leftover olive oil in the bowl, use it for the dressing.) Roast potatoes in center of oven until they are nicely browned. This will take approximately 45 minutes.
Watch them carefully – oven temperatures vary, and depending on what size you cut the potatoes into, they may be done sooner or later than the estimated time. My potatoes weren’t really browning, so I turned my oven up to 400 degress for the last 10 minutes or so. You may need to turn or toss them periodically, if in your oven they are getting too brown on one side. When potatoes are done, remove from oven, and let cool to room temperature.
While potatoes are in the oven, make the dressing. Add all dressing ingredients to a covered jar, or small tupperware container with a tight lid. Shake vigorously!
In a large bowl, add the cooled potatoes, room temperature peas, chopped hard-boiled eggs, chives and peppers. Pour over this the dressing, and toss gently until dressing is evenly distributed. Serve immediately!
Remember – after tossing the salad, taste it! Adjust seasonings (if necessary) with more kosher salt, freshly ground pepper, or more of the curry spice blend. Unlike potato salads with mayonnaise dressing, this one tastes best at room temperature, and is ideally served right after the potatoes have cooled from roasting. If any salad is left after your meal – a doubtful possibility – of course store in a sealed container in the refrigerator.
Have a glorious summer!