Summer Sides: Herby Dijon & Balsamic Potato Salad
Growing up, I generally detested anything to do with traditional picnic food. Hot dogs, burgers, mayo-laden potato and macaroni salads, anything in someone else's dirty-looking 70s crock pot... I wasn't a food snob them, I was just a picky eater. It's not that I'm super thrilled about any of the above mentioned today, it's just that I've found my own ways of jazzing said foods up. You know, kind of like a meal makeover.
Today I want to share my madeover tangy potato salad recipe. Sure, some of you will hiss "Sacrilege!" in response to my modern take, but for those of you looking to up your picnic and potluck street cred, read on. This potato salad is bursting with flavor that comes from not only the rich balsamic dressing, but also from the roasted potatoes. Boiling seems to bland to me. Roasting brings out a flavor in potatoes that just can't be beat. And using multi-colored potatoes makes it all the more fun. So wow your friends and family at this years 4th of July picnic with these jazzy potatoes.
Herby Dijon & Balsamic Potato Salad
Serves: 2-4 as a side (can be scaled up easily)
Prepration Time: 45 minutes prep (mostly hands off) + chilling time
For the potatoes:
1 lb. small potatoes (I used red, yellow & purple potatoes, fingerling would work well, too), cut into 1/4ths
olive oil spray
1 tbsp. herbs de provence
2 tbsp. butter, diced
For the dressing:
1/3 c. olive oil
1/4 c. balsamic vinegar
3 tbsp. dijon mustard
1 tbsp. honey
splash red wine vinegar
2 tsp. herbs de provence
salt/pepper, to taste
Method:
1. Preheat oven to 425 degrees. Place chopped potatoes in large baking dish (or two if there is a lot of overlap). Spray potatoes and dish with a little bit of olive oil spray and sprinkle in herbs de provence. Stir and then add in chunks of butter, spreading evenly through the potatoes. Roast for about 30 minutes, or until just golden.
2. While the potatoes are roasting, make the dressing by whisking all ingredients together in a somewhat narrow bowl with high walls. Taste test and add in any additional flavors you deem necessary or desired.
3. Remove potatoes from oven and let cool for about 15 minutes. Place in a bowl and pour in dressing. Stir to evenly coat potatoes. Refrigerate until ready to eat. Can be served warm, at room temperature, or chilled. The flavors will develop and marinte in potatoes if you let it chill for a bit first.
