Roasted Potato Salad:

Ingredients ( Roasted Potato Salad ) :

1kg waxy potatoes (Yukon gold or new potatoes are my favourites)

2-3 garlic cloves olive oil

salt and pepper

DRESSING

fresh dill, chopped

green onions or chives, chopped 4 tbsp olive oil

2 tbsp lemon juice

1 tbsp dijon mustard salt and pepper

ADDITIONS

snap peas

green beans, chopped and blanched olives

cherry tomatoes, halved lemon zest

Chop your potatoes into bite-sized chunks, although you can leave new potatoes whole if they’re particularly small.

Put the potatoes in a pot of cold water and bring to a boil on medium-high heat. After boiling for five to eight minutes, test the potatoes with a fork. Once they’re a bit soft but not yet cooked through, pull the pot off the heat and drain. You are not cooking the potatoes fully, just par-boiling them. Roasting will then turn them crispy on the outside and fluffy on the inside.

Dump your potatoes into a roasting pan (or cookie sheet or casserole dish—whatever you have handy). Throw in the garlic cloves, skin and all. Drizzle with olive oil and sprinkle generously with salt and pepper, then mix it all up with your hands to coat everything with oil.

Put the roasting pan in the oven for 20 minutes, then check to see how the potatoes are doing. If they are crispy on the outside and fluffy inside, you’re done. They might need a few more minutes if you’ve cut them into larger chunks. Just keep an eye on them and use your judgment. Potatoes don’t suffer much from overcooking, so err on the side of roasting them longer!

While the potatoes cook, prepare the dressing. Chop the dill and green onions into small pieces. I haven’t specified measurements for them because you should adjust the dressing to suit your taste. I usually don’t like all that much dressing, but I put a lot of herbs and onions in mine. Your preferences are probably different! Anyway, dump the dill and onion into a bowl with the olive oil, lemon juice, mustard, salt, and pepper, then mix it up. Taste it and adjust as you like.

When the potatoes are cool enough to touch but still quite warm, transfer them to the bowl with the dressing. Pick out the garlic cloves and discard their skin. The cloves themselves should be roasted and brown. You can leave them whole, squeeze them into the bowl, or chop them up. Whichever way you go, mix the potatoes, garlic, and dressing with your hands. Put the salad in the fridge to cool for a couple of hours.

This version of potato salad is a popular change from the overly mayonaissy favourite. The deliciousness of summer potatoes is shown off much better with a light dressing and herbs. Take this to a barbecue, and I promise your friends will be pleased!

Roasted Potato Salad