Saturday, June 25, 2011

Po-Tay-Toe, Po-Ta-Toe

Evan opened the fridge and totally called out my procrastination the other night.  "Are you going to do anything with all these veggies from the CSA box we got a week and a half ago?" 

I quickly searched for a response to defend myself, but the truth was in his hands like a bouquet.  A bouquet of limp radishes, carrots and celery.  I shifted the uncomfortable mass that has become my body, wiped away a milk mustache and declared, "We're having potato salad for dinner.  Didn't I tell you?"

Roasted Root Vegetable Potato Salad
  • Cut, with skin on (what turns out to be about 3 cups) of your choice of potato (I think I used yukon gold) into about 1" cubes or quarters.  
  • Add potatoes to a pot of boiling water for about 8 mins until they are "al dente".  Remove from water.
  • Preheat oven to 400 degrees. 
  • Chop veggies (radishes, carrots, celery) into even sized cuts.  (Radishes, in half and sliced about 1/4" thick.  Carrots about 1/4" thick.  Celery about 1/2" thick.)
  • Spread veggies (not potatoes yet) onto a parchment lined cookie sheet.  Drizzle with olive oil, salt and pepper.  Mix veggies around to get an even coated layer. 
  • Spread al dente potatoes evenly onto a parchment lined cookie sheet.  Drizzle with red wine vinegar, olive oil, salt and pepper.  Mix around to get an even coated layer.
  • Roast veggies and potatoes for about 20 minutes.  Occasionally rotating sheets or stirring around to distribute roasting.  When done, potatoes and veggies should still have a subtle firmness, but roasty and tender at the same time.
  • Let cool completely.
  • Meanwhile, mix 1/3 cup mayo (or more if you like), 2 tablespoons dijon mustard, and 1 tablespoon red wine vinegar.  
  • Once potatoes and veggies are cooled toss them into a bowl with the dressing (adding more or less depending on your tastes).
  • Enjoy!
We threw a few spoonfuls on some romaine lettuce and topped it off with a crumbled hard boiled egg.  DEE-LISH.
Nothing says summertime like a potato covered in a mayonaise based dressing.  I hope you enjoy it as much as we did.

1 comment:

Maryrose said...

Thanks for another great recipe!


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