I'm not usually a fan of potato salad, but I have recently developed a recipe I really like, based on tips from several recipes I consulted. This is a great way to show off those garden potatoes you have down cellar, and the best thing is that it can be served hot, room temp, or cold, which makes it a great recipe for taking to those get-togethers where you aren't sure if you will have oven access when you get there. (Note: The dressing does contain mayo, so I'm not telling you to leave this sitting out all day. Decide if you will be able to heat the potatoes and dress it onsite, or if you will be taking a chilled dish, and plan accordingly.)
Roasted Blue Potato Salad
8-12 blue potatoes (you can sub in some Yukon Golds or another "normal" color if you like), diced
2 medium leeks, diced
1 sprig rosemary, chopped
1 pat pasture butter
Preheat oven to 350. Mix all ingredients and bake until potatoes are soft, stirring occasionally.
In the meantime, mix the dressing:
1/2 cup organic mayo
1/2 cup lime juice
1 T mustard -- dijon or plain
When potatoes are ready, dress with the dressing. Serve.
The Analysis
Fast: This recipe takes about 45 minutes, most of which is baking time.
Cheap: I depend on cellared potatoes, still-growing leeks, and rosemary from the front window to make it practically free.
Good: It reheats well and is great for a hot lunch for me and a cold snack for Mr. FC&G. Yum!
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