Friday, July 23, 2010
Roast Potato Salad - Would You Give It an "11"?
But why bother making potato salad when you can make roast potato salad! Get this. You love potato salad right? And who doesn’t like crisp roasted potatoes. So why not combine the two to make the ultimate potato salad! It makes this salad one notch better than regular potato salad. It’s like in the movie Spinal Tap where Nigel Tufnel, lead guitarist, shares how the amplifier for his electric guitar goes to "11" where most only go as high as 10.
Roasted Potato Salad
2 lbs Yukon gold potatoes, cut into 1-inch cubes
1½ tbsp vegetable oil
¼ tsp salt
½ cup frozen kernel corn, thawed
1 sweet red bell pepper, diced
2 tbsp chopped fresh chives
2 tbsp chopped fresh flat-leaf parsley
1/2 cup light mayonnaise
1/3 cup low-fat sour cream
1 tbsp freshly squeezed lemon juice
1 tbsp grated Parmesan cheese
1 tsp Dijon mustard
½ tsp paprika
¼ tsp freshly ground black pepper
Place cut potatoes in a colander and rinse thoroughly under cold water to rinse off surface sugars (this will help the potatoes crisp when you roast them). Place potatoes in a large saucepan. Add just enough cold water to cover potatoes and season with salt. Bring to a boil over high heat. Reduce heat to medium-low and let simmer for 3 minutes. Drain potatoes and lay them out on paper towels to cool.
Place potatoes on a large baking sheet. Toss with oil and salt. Roast in a 425º F oven for 20 to 30 minutes until potatoes are cooked through, crisp and golden brown. Turn once halfway through the cooking process. Remove from oven and season with salt.
Meanwhile to make dressing, in a small bowl, whisk together mayonnaise, sour cream, lemon juice, Parmesan cheese, mustard, paprika and black pepper.
In a large bowl gently toss together roasted potatoes, corn, red peppers, chives, parsley and dressing. Chill before serving!
Volume: Makes 4 to 6 servings
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The Kitchen Roadie