Look. Even if I wasn’t trying to follow a (mostly) vegan diet, I wouldn’t want anything to do with traditional potato salad this summer. Someone please explain to me what is appetizing about a salad comprised of equal portions overcooked potatoes and mayonnaise. Anyone? I didn’t think so.
It gets even worse when one throws in eggs so over-boiled that the yolks turn that creepy, swampy green color. We also love to decorate the top of this mess with a pinch of paprika, which does absolutely nothing but add a touch of color to this otherwise white, globby mess.
So I whipped up a potato salad that (at least I think) returns some integrity to the dish that has been so bastardized by the deli, grocery store, and block-party industries.
Roasted Potato Salad
- 4 (ish) large gold potatoes (or 5 medium, 6 small, etc)
- Olive oil
- 1 bell pepper (any color)
- 1 small onion (your favorite kind…I used sweet)
- 2 lemons
- White wine vinegar (optional)
- A fair amount of fresh parsley
- Garlic (optional)
Preheat the oven to about 400 degrees (I say about b/c my new oven is fiercely hot and I can’t read temperature properly).
Yes. That’s right. We’re roasting these potatoes instead of boiling them. Trust me here. Just go with it. Release your inhibitions, and get ready to blow your potato salad expectations out of the water.
Don’t peel the potatoes unless you really want to. Eat the peel; it’s good for you. Chop those suckers into about 1/2 inch squares and cover with a light coating of olive oil, salt, and pepper. Roast until brown.
Meanwhile, chop the pepper into small squares. I threw my pepper in with the potatoes for about a minute to roast only because raw bell peppers give me the heebie-jeebies. Totally optional.
Slice the onions very thinly. These will go in raw later for wonderful brightness and crunch.
Make a dressing with the two lemons and some olive oil. You can use some white wine vinegar in addition if you want your potato salad more vinegar-y. Season this dressing very well with salt and pepper. Add some minced garlic if desired.
When the potatoes are done let them come to room temperature. THEN add the dressing, onions, and peppers now. Refrigerate until cold.
Chop a serious handful of parsley and mix it into your potato salad when it’s COLD (or it will wilt/turn brownish).
Finish with some nice salt if desired.