ROASTED POTATO SALAD: Not My Mother’s Potato Salad!

roasted potato salad8 textSometimes you just have to shake things up a little.

Growing up, my mother had only one recipe for potato salad: russet potatoes, celery, hard boiled eggs, and mayonnaise. We loved it.

But, as an adult, I’ve since learnt there are other types of potato salads AND other types of potatoes other than russets. This last part is more important than the first – russets tend to crumble and don’t hold firm. Yukon gold or red potatoes are firmer and will hold their shape. While I may return to my mother’s recipe, I will NOT use russet potatoes in potato salad ever again.

Roasted Potato Salad has a bit of a tang due to the vinegar and Dijon. I wouldn’t say it was better nor worse than my mother’s blander potato salad – just different. And, sometimes, different is nice.

Note: If you can find them, use the tiny Yukon potatoes. This way you only have to cut them in half and can let them roast without stirring.

ROASTED POTATO SALAD

  • 2 lbs of 1″ Yukon Gold (or red potatoes)
  • 1 shallot, cut in half lengthwise
  • 4 cloves of garlic, whole
  • 2 T olive oil
  • 1/2 tsp + 3/4 tsp salt, divided
  • 1/2 tsp + 3/4 tsp ground black pepper, divided
  • 1 red bell pepper, de-seeded and chopped into 3/4″ pieces
  • 1/2 cup mayonnaise
  • 1 T white wine vinegar
  • 1 tsp Dijon mustard
  • 2 stalks celery, chopped fine
  • 1/4 cup chives, chopped

Preheat oven to 425º Fahrenheit.

Wash potatoes, leaving skin intact. If using 1″-ish sized potatoes, cut in half. If using larger sized, cut into bite-sized pieces.

Place cut potatoes in a bowl and mix in the shallot, garlic, olive oil, 1/2 tsp salt, 1/2 tsp ground pepper, and the red pepper. roasted potato salad2Pour onto a rimmed sheet with the potatoes laying cut side down. Roast undisturbed in the preheated 425º F oven for 25 minutes. Remove from oven and let cool a little while you mix the dressing.roasted potato salad1 In the same bowl you used to mix the potatoes (you don’t have to wash it), mix together the mayonnaise, vinegar, Dijon, 3/4 tsp salt, 3/4 tsp ground pepper, and celery. When cool enough to handle, chop the roasted shallot and garlic, and add to the dressing. Mix in the potatoes. roasted potato salad5You can serve it as a warm salad or chilled – it’s up to you. Just before serving, mix in the chopped chives.

 

SATAY POTATO SALAD – A New Twist On An Old Favorite

SATAY POTATO SALAD

SATAY POTATO SALAD

Easter may have come and gone, but not the multitude of decorated hard boiled eggs. (Hopefully,  all have been found.) Just how many egg salad sandwiches can you serve before everyone cries, “enough”?

While mulling over this dilemma, my mind wandered (as it often does) to the leftover satay sauce in my fridge. It had reached that critical point where I needed to use it or freeze it. As a frugal cook, loosing it was NOT an option.

And then the ah-ha moment:  potato salad to use the eggs, and satay to replace the mayonnaise. I thought scallions instead of yellow onions and some leftover red pepper for color and crunch. The result was delicious. In future, I’ll throw in some toasted peanuts.

Potato salad is not a measure-carefully dish. My recipe is for the amounts that I used THAT time. The next time I’m sure I’ll vary it depending on what I have available.

NOTE: Last year I posted another great recipe to use up those hard boiled eggs: MOM’S “CHICKEN” CASSEROLE.

SATAY POTATO SALAD – makes approximately 3 cups

  • 1½ lbs Yukon potatoes
  • 5 hard boiled eggs
  • 1 stalk celery, chopped
  • 3 stalks scallions, sliced
  • 1/4 cup red pepper, chopped
  • 1/2 cup Satay Sauce (recipe below)
  • optional:  toasted peanuts

Scrub potatoes, leaving skin on. Chop into 1/2″ cubes. Boil until fork can pierce the cubes. Rinse with cool water.

Combine the potatoes with the eggs, celery, scallions, red pepper, and Satay Sauce.  Serve either refrigerated or warm.

Satay Sauce – makes 1¼ cup

  • 1/2 cup peanut butter (I use the grind-it-yourself kind in the store)
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 3 T lemon juice
  • 3 cloves garlic, pressed
  • 1 tsp dried ginger
  • 1 T sesame oil

Mix all ingredients together in a blender or food processor. Pour into a saucepan and simmer for about 5 minutes. (Can be frozen).