Roasted Potato Salad
I love potatoes. I love mashed potatoes, baked potatoes, twice baked potatoes, potato gratins, French fries, potato cakes, hash browns….you get the picture. And while I like potato salad, I'm just not crazy about it. Until that is, I came up with THIS recipe. I love this recipe because the potatoes have a little bit more texture to them since they are roasted in olive oil (Cervasi of course) until they are very crisp. I also omitted the traditional mayonnaise and added a really delicious olive oil based dressing, pancetta (who doesn’t like bacon:) and some fresh arugula to them instead. And let me just tell you…. it's heavenly.
Now, I topped this salad with goat cheese, but you could certainly substitute feta or any other cheese that you love. I also added arugula, but you could also use spinach or even parsley. This salad is perfect as a side with steaks, chicken or hamburgers.
My friends love this one! I hope you try it and tell me what you think.
xx, L
Roasted Potato Salad
Ingredients
- 2 pounds of baby red or Yukon potatoes
- 1/4 cup extra virgin olive oil (Olive Tree Tuscan Blend Recommended)
- 1/4 teaspoon kosher salt
- A few grinds of fresh ground pepper
- 1/3 pound thinly sliced pancetta or bacon
- 1 clove of garlic, minced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon minced shallot or green onion
- 1 teaspoon dijon mustard
- 1 Tablespoon plus 1 teaspoon of balsamic vinegar
- 2-3 cups lightly packed baby arugula, or spinach
- 4 ounces crumbled goat cheese or feta
Instructions
- Preheat your oven to 400 F. Line a large baking sheet with parchment paper and set aside.
- Quarter your potatoes so that they are in roughly 1-inch pieces. (Smaller potatoes can be cut in half, and if you have any huge ones, you may need to cut those into eighths. Just make sure all the pieces of potato are about the same size.)
- Arrange the potatoes in a single layer on the prepared baking sheet(s). Drizzle with olive oil and season with kosher salt and fresh ground pepper. Toss to coat. Transfer the potatoes to the oven and roast for 35-40 minutes, stirring once halfway through, until browned and tender. Remove from the oven and set aside.
- While the potatoes are roasting, bake the pancetta. Place slices on a baking sheet and bake with the potatoes until crisp.
- Time depends on the thickness of your slices, so start with 5 minutes and add more time if needed.
- When cool, crumble pancetta into large pieces reserving any grease for the potato salad. Dressing.
- In a small bowl, whisk together the garlic, mustard, vinegar, shallot, olive oil, and pancetta grease (if any) until smooth.
- Season with salt and fresh ground pepper to taste.
- Place the warm potatoes in a large bowl with the crumbled pancetta, and arugula. Drizzle with the dressing and toss to coat. Transfer potato salad to a serving dish or platter and top with crumbled goat cheese. Serve.
Notes
• Substitute Red Wine vinegar for Balsamic vinegar
• Optional Add-ons: sun-dried tomatoes, pine nuts, capers, kalamata
olives, parmesan
Nutrition Facts
Calories
314.96Fat (grams)
22.65Sat. Fat (grams)
6.28Carbs (grams)
21Fiber (grams)
2.69Net carbs
18.34Sugar (grams)
1.57Protein (grams)
7.54Sodium (milligrams)
266.35Cholesterol (grams)
18.99
