Wednesday, January 13, 2010

roasted potato salad

the other night we had bbq tempeh for dinner and i wanted to make potato salad to go with it but a cozier version of potato salad, one that makes me think less of summer and is more comforting against the colder temperatures at the moment. roasting vegetables always makes them feel more homey to me so i built this one around with roasted fingerling potatoes and a tangy dressing heaped with roasted garlic. simple and delicious!

roasted potato salad
3 1/2 cups chopped fingerling potatoes
1 head roasted garlic, cloves mashed
1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup + 1 tablespoon olive oil
2 1/2 tablespoons finely chopped red onion
1/2 cup flat leaf parsley, chopped
salt and pepper to taste

heat oven to 375. chop potatoes into bite sized pieces and place in a baking dish, toss with a splash of olive oil to coat and roast for about 45 minutes, tossing occasionally, until soft.

to make the dressing, mix together mashed garlic, mustard, onion and vinegar. slowly whisk in olive oil. add salt and pepper to taste.

toss potatoes with dressing. add parsley, toss again and add more salt and pepper if needed. serve warm or at room temperature.


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