Growing up, I took for granted the abundant fresh summer produce, roadside stands, berry-picking farms, and endless green corn fields in PA. Now, after several years in the land of tumblweeds and cacti, I have renewed appreciation for the lush greenery and farmscapes here.
The other day we went to Roots market, an enormous farmer's market where you can find local baked goods, every type of produce imaginable, local delicacies and meats, and kitchy crafts. Since the girls were with us, I couldn't spend as much time as I wanted scoping everything out, but I did come home with a fair amount of goodies (including some of those ruby red radishes - how could I not buy those?)
I didn't have a plan while I was shopping, but when I got home and sorted everything out, I realized I had the fixins for a nice homemade potato salad. Here's what I used:
Small red-skinned potatoes
celery
fresh dill
green onion
hardboiled egg(s)
dijon mustard (I usually use Grey Poupon, but any dijon will do)
mayo
olive oil
salt and pepper
lemon
I usually boil the potatoes when making potato salad, but this time I decided to roast them. I chopped up the potatoes into bite sized pieces (leaving the skin on), drizzled with olive oil, salt and pepper, and baked them in a baking dish at 400 degrees for about 45 minutes, or until they were easily poked with a fork. After they cooled, I put them in a bowl with some chopped green onion, celery, dill, and hardboiled egg. Then I stirred together some mayo and dijon, and added a few squeezes of lemon juice. Depending on how much you salted the potatoes, you might want to add some salt too. Stir together and enjoy! You can add as much or as little dressing as you like - I probably put a little too much on...it would have tasted just as good with less.
Did you like the roasted potato version as much as the boiled? Could you tell a difference? You've got me craving potato salad now.... :)
ReplyDeleteI thought the roasted version was just as good if not better than boiled. If you keep the skin on, roasting keeps it more intact, since it tends to slip off after boiling. But the taste will probably be the same with both methods.
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