roasted potato salad
Every summer holiday one thing was for certain, mom was going to bust out some bomb potato salad. It was Southern-style, flavorful, and abundant- not to mention, it was always everyone's favorite. So when I had to start making my own potato salad (you know, the whole vegan thing), I wanted it to be a nod to hers, but with my own twist.
For this recipe, instead of just boiling, I roast the potatoes in extra salty water for maximum flavor. I like to use the Golden variety baby potato because they cook up soft and buttery. Also, this potato salad is a bit lighter and not as mayonnaise-laden.
So if you're looking for a bit of a twist on your old tried and true, check out my recipe below and try it out at your next cookout or summer party.
INGREDIENTS:
2 lb. small or baby golden potatoes- whole, skin on
1/2 C celery (about 2-3 small stalks)
1 shallot, finely chopped (about 1/4 C)
2 T green/spring onion, chopped
4 T sweet pickle, diced
3 T dill pickle, finely chopped
2 T capers, finely chopped
2 T Italian parsley- fresh, chopped
2 T dill- fresh, chopped, or 2-3 tsp. dry dill (optional)
2 tsp. yellow mustard
1/2 C -3/4 C vegan mayo
3 tsp. white or apple cider vinegar
2 tsp. lemon juice, freshly squeezed
2 T + 1 tsp. extra virgin olive oil
1/2 C kosher salt (for boiling- I use Diamond Crystal Kosher salt- use 1/4 C if using Morton, table, or a Pink salt, which are all saltier)
1/4 tsp. kala namuk (black salt)- can sub with kosher or sea salt
pepper, (more) salt to taste
1/4 tsp. smoked paprika ( to sprinkle on top)
DIRECTIONS:
Preheat oven to 400°
Place potatoes in a large pot and cover with water 3/4 full. Add 1/2 cup of salt. ** I know, I know. 1/2 a cup??? Yes. The point is to get your potatoes highly seasoned so that when you take a bite, the flavor runs all the way through and is not just on the surface. Like when cooking pasta, we want aggressively salted water (like the sea, which I’m sure you’ve heard a thousand times before) which can vary depending on which salt you are using. I use Diamond Crystal Kosher salt which is less salty than table salt or Morton- I find that even pink Himalayan is saltier. Start with a 1/4 cup and taste the water as it starts to heat up. If it doesn’t taste like you gulped down a mouthful of beach water after you almost drowned getting sucked down by an undertow, add more. Of course, if you have issues with salt, have a heart problem, or think it’s wasteful to use so much, you can skip this step, but, you will need a lot more salt for your finished product. **
Boil potatoes 10-15 or until fork tender.
Drain and rinse. Let sit 10 minutes to cool and dry.
Place potatoes on a lined cookie sheet and pat off any excess water.
Drizzle with 2 tablespoons of oil and a few cracks of fresh pepper.
Spread potatoes out so they are not touching (use two cookie sheets if too crowded).
Place on center rack and roast in the oven, about 15 minutes then flip potatoes over and cook another 15-20 minutes or until golden brown.
Once out of the oven, let cool slightly for 5 to 10 minutes.
While the potatoes are roasting, make up the dressing...
Finely dice pickles, capers, shallot, and celery. Rough chop parsley, dill, and green onion- set aside.
In a small bowl, add mayo, mustard, vinegar, lemon juice, and kala namuk (or salt)- stir until well combined. Since the potatoes are warm, this potato salad sucks up a lot of the dressing, so if you like a more moist salad, use 3/4 cups of mayo instead of a 1/ 2 cup.
In a large bowl, add potatoes and mash them with the back of a fork to break them down- how much or how little is up to you, but the more you smash, the more flavor is absorbed.
Add all of the chopped ingredients (except the herbs) to the potatoes and mix, then pour in the mayo mixture and mix again until all the potatoes are completely coated.
Gently fold in the parsley and dill.
Taste and add in more seasoning if needed.
Drizzle finished potatoes with 1 tsp. of olive oil, and sprinkle paprika on top.
Serve warm or room temperature.
