by Peg Cochran
Summer is in full swing and everyone is thinking about ribs, hamburgers, hot dogs and cold desserts. Unfortunately the menu so often includes the same old, same old potato salad, macaroni salad and cole slaw which by August is beginning to pale. This recipe is a bit of a twist on potato salad that will have your family and guests sitting up and taking notice. It makes a nice alternative when you've had your fill of the other kind.
2.5 lbs. small red potatoes
1 garlic clove chopped or pressed
5 tablespoons olive oil (divided)
salt and freshly ground pepper to taste
1.5 tablespoons red wine vinegar
1 tablespoon grainy mustard
1 teaspoons minced chives
1 teaspoon fresh rosemary.
Preheat oven to 425 degrees.
Cut potatoes into quarters, or, if very large, into eighths.
Scatter the garlic and 3 tablespoons olive oil in a large baking pan. Add potatoes, salt and pepper and toss well to coat potatoes. Roast for 30 to 40 minutes, tossing occasionally, until potatoes are soft on the inside and nice and crispy on the outside.
Beat the vinegar and mustard in your serving bowl. Whisk in the remaining 2 tablespoons olive oil. Add potatoes and mix gently. Let cool to room temperature. Just before serving fold in the chives and rosemary.
Makes six servings
|Chopped fresh herbs lend taste and aroma|
|Potatoes tossed with olive oil and garlic about to go in the oven|
|A delicious alternative to regular potato salad|
Second in my Gourmet De-Lite series out now!
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