When you think of potato salad, you’re probably picturing slippery potatoes ivory in color, but trust me, I am about to convince you otherwise. I have a very delicious an interesting take which entails a much rougher texture brought about by roasting them before dressing. No mayo needed?.
I don’t consider myself a mayo-phobia (it is eggs and oil after all) but I’ve never been a fan of the standard potato salad drenched in mayonnaise. I am not sure why it is so popular to be honest…or maybe it’s one of those salads that make you forget you are even eating a potato?.
So that’s why I love a potato salad that doesn’t call for mayo.
Just like this recipe, I roasted the potatoes in advance, I let them cool, and reheated them before I added the dressing. You definitely want to dress the potatoes while they are warm so they absorb the flavors of your dressing.
Once you removed the crispy roasted potatoes from your oven, press down hard with the back of a spoon or fork so they crack open slightly exposing the fluffy insides. Drizzle over your mustard dressing. As you eat these be sure to press the soft garlic from the skin?.
These potatoes are a perfect side dish the night before a long run since once white potatoes are roasted and then cooled, they become a resistant carbohydrate. Feel free to skip this step and dress the potatoes immediately if you are pressed for time.
And by the way, they are also perfect cold as a snack after a tough and sweaty run. Whether you enjoy these hot out of the oven, or cold the next day as a snack, they are perfect either way.
I have to admit, I do prefer sweet potatoes over other potatoes but these are seriously so tasty! Enjoy and don’t forget to tag me in Instagram or FB if you make these. THANKS!
ROASTED GARLIC POTATO SALAD WITH FRESH HERBS
INGREDIENTS:
- New Potatoes – Cut in half or quarters depending on size
- 1 large garlic bulb
- Olive Oil
- Rosemary or Thyme or both
For the Dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 5 tablespoons olive oil
DIRECTIONS:
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting pan. Break the garlic into cloves but don’t peel them. Add them to the potatoes. Drizzle over a little olive oil, then scatter with flakes of seas salt and the leaves from your herbs. I used a mix of rosemary and thyme.
- Bake for about 45 minutes, until they are puffed and golden and their insides are fluffy.
- Let Cool (optional).
- Finishing baking for the last 15 minutes or skip this step if you want to dress them immediately.
- For the dressing, pour the vinegar into a small jar with a lid and add the mustard, olive oil and some salt and pepper. Shake it hard to give a thick dressing. When the potatoes come from the oven, press down hard on each on with the back of a spoon so that they crack open slightly, then pour over the mustard dressing. As you eat them, press the soft garlic from it skin.
Are you a traditional potato salad connoisseur?
What is your take on mayo based salads, specifically potato salad?
Do you purposely incorporate resistant carbs into your meal rotations?
Sweet potatoes or Spuds?
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