Monday, May 12, 2014

Roasted Potato Salad

Let me set the stage for you....

Mother's Day 2014.  The sweet hubby wants to make me whatever my heart desires for dinner, so I tell him to smoke me something (he loves doing it and it is always delicious...a definite win-win situation).  He decides on ribs and beans, so I tell him I will make a potato salad.  After some battling (since he didn't want to make me cook on Mother's Day), he gave up.

I started making this new recipe and he turned up his nose when he saw how that I was going to roast the potatoes.  He is quite partial to his dad/grandmother's recipe and was very skeptical.  But believe me, by the time I was done and we tried it at dinner, there is now one other potato salad he will now eat.  It really did turn out delicious, and leftovers the next day were even better!  

Roasted Potato Salad

4 Eggs
4 Slices of Bacon or more if you’re a bacon lover like me
5-6 Small potatoes, or 3-4 large ones
1 tbs. Olive Oil
1/2 tsp Paprika
2 Sprigs Fresh Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 Small Red Onion
3 Stalks of Celery
2 Whole Pickles or 1/4 cup Pickle Chips
3 Scallions
Handful of Chives

3/4 Cup Mayonnaise
2 tbsp Dijon Mustard or Grainy Mustard
1 tsp Apple Cider Vinegar
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
2 Dashes of Hot Sauce
1/4 tsp Old Bay

Pre-heat oven to 425 degrees.

Bring eggs to a boil in a pot. Once the water comes up to a boil, shut off the heat, and place a lid on it. Leave alone for 10 minutes, it’ll carry over cook the eggs to perfection. After ten minutes, run cold water over the eggs and add some ice into the pot, while the water is running. This will allow the eggs to cool completely and stop the cooking process. Once cooled, peel the eggs under cool running water, and set aside.

Pre-heat a small skillet over medium heat. Cut the strips of bacon into small pieces and place in the hot pan. Cook, stirring occasionally until golden brown and crispy. About 5-7 minutes. Once finished, transfer the bacon onto a paper lined plate, using a slotted spoon. Allow to cool. Set aside.

This dish can easily be made into a vegetarian dish by omitting the bacon. Or if you are religiously against it, by all means, leave it out.

Wash and dry the potatoes, or if you’d like, peel the potatoes. Cut them into a medium dice, all the same size to ensure even cooking. Drizzle with the olive oil, and sprinkle in the spices and thyme. Place in the pre-heated oven on the middle rack and roast for 20-25 minutes, turning over once, half way through. Once fork tender and golden brown remove from the oven and allow to cool on pan, on a cooling rack or counter top.

Meanwhile cut the remaining vegetables, red onion, celery, scallions, pickles, into uniform small pieces and put in a large mixing bowl. Dice the hard boiled eggs from earlier and put them in the bowl as well. Toss the ingredients to combine well.

Pour the warm potatoes into the mixing bowl along with the cut veggies. Toss.

In a small bowl place all of the dressing ingredients and whisk to combine. Pour dressing over potato veggie mixture and toss well, to coat all of the dressing into the potato salad.

Sprinkle in the bacon from earlier and stir once again, reserving some for the garnish. Taste to make sure seasoning is spot on. Adjust accordingly.

Place in a serving dish and garnish with reserved bacon and chives. Serve as a side dish for any number of summer recipes. Eat immediately or wrap with plastic wrap. Can easily be made days in advance, stored in the fridge. Actually gets better the next day, cold. Yum. Enjoy.

Recipe Source:  The Candid Appetite

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