April 5, 2011

Vegan Roasted Potato Salad

When it comes to potato salad everyone has their own variation and favorite, usually stemming from whatever their mom or nana would make...for me I always pretty much had a strong dislike for that mayo, celery, (and I want to punch the Einstein who thought egg would be a great addition), grocery store stuck in the 1950's slop that most of us have become accustomed to. This is my version of what I think potato salad should be: crunchy, good warm, and you don't need to worry about bringing a cooler with you when you go out on a picnic.

depending on season I will use blanched green beans or asparagus, but for this version I used peppers and green onions.

What you need 
(2-3 servings)

1lb Potatoes (fingerling potatoes or red)
1/4 C. Green Bell Pepper chopped 
Green Onion chopped
3 cloves garlic (skin on)
3 T. EVOO as well as some for roasting
1/2 Lemon juiced
1 T. stoneground mustard

Step 0: Turn oven to 350˚

Step 1: Scrub the Spuds, cut into bite sized chunks and put in a bowl of cold water...allow to soak.


Step 2: Dry Potatoes and put on baking sheet with garlic, drizzle with EVOO and massage the bunch together. Pop into oven and cook till golden brown.

Step 3: Make vinaigrette by adding lemon juice, mustard, and the roasted garlic (please remove the skin at this point), S&P- whisk in EVOO till it emulsifies.

Step 4: Pour over Potatoes and lightly mix.

Step 5: Impress your mayo hating friends!

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