After writing about our college journeys to North Carolina and dining at Foster’s Market, I thought I would share Sara Foster’s recipe for her yummy potato salad. It is not at all like the common mayo based potato and chopped boiled egg combo, although I do like that at times. The “official” name of this salad is Roasted New Potato Salad with Dijon Vinaigrette. She says to plan on 1/4 to 1/3 pound of potatoes per person for a side serving. The recipe here makes 8 to 10 servings.
You will need:
- 3 pounds red-skinned potatoes, washed (leave the skin on)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh rosemary
- 1 green bell pepper, cored, seeded, and diced
- 1 red bell pepper, cored, seeded, and diced
- 1 kosher dill pickle, chopped
- 2 ribs celery, cut on a diagonal into 1/4-inch slices
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill (I normally leave this out.)
- 1 cup Dijon Vinaigrette (recipe follows)
- Salt and freshly ground black pepper to taste
1. Preheat oven to 400 degrees. Chop the potatoes into fourths. (These should have been chopped into somewhat smaller pieces.)
2. Toss the potatoes with the olive oil, salt, pepper,and rosemary in a large, shallow baking dish. Spread in a single layer in the baking dish.
3. Roast uncovered 30-35 minutes, until the potatoes are crisp and golden brown. (I like mine to be very brown. This particular batch needed browning longer in my opinion.) Set aside to cool at room temperature.
4. In a large bowl, toss the cooled potatoes with the green bell pepper, red bell pepper, pickle, celery, chives, dill, and vinaigrette. (I only used 1 bell pepper in this batch because I halved the recipe.) Season with salt and pepper and serve immediately. This salad is very good served warm.
You will need:
3 tablespoons Dijon mustard
1/2 cup good quality mayonnaise
juice of 1 lemon
1 tablespoon Champagne vinegar
1/2 cup olive oil
salt and freshly ground black pepper to taste
1. Whisk together the mustard, mayonnaise, lemon juice, and vinegar in a bowl until well blended.
2. Add the olive oil in a slow, steady stream, while whisking constantly, until all the oil is incorporated. Season with salt and pepper. This vinaigrette will be creamy, but not as thick as mayonnaise. Refrigerate in an airtight container until ready to use.
Hope you enjoy making and eating this!