There’s an old saying: “you can never be too rich or too thin.”
But when it comes to aphorisms, my own personal one is “you can never have too many recipes for potato salad.” I must have a zillion of them. Almost as many as the number of recipes I have for banana bread.
Potato Salad is, of course, the American summer classic. How could you not have it on Father’s Day, especially if you’re going to be eating barbecued chicken or burgers and things like that. And even if you aren’t, well, potato salad goes with so many entrees, you really can’t go wrong serving it.
I’ve spent a lot of time experimenting with potato salads because I didn’t start out with a good family recipe. My mother made it with cut up all-purpose potatoes and Miracle Whip; it was one of the only dishes of hers that I didn’t like.
But I knew, instinctively, there’d be a recipe I’d love. After all, the dish begins with potato, one of my favorite foods.
After many experiments I know that small, waxy potatoes are best for potato salad. They hold up better, so the texture is firmer and more resilient.
And, sue me, I hate Miracle Whip. Most of my potato salad dressings are variations on vinaigrette.
Recently I decided to try a new approach. I roasted the potatoes first. Winner!
The potato edges were crispy and brown. I gave them a light, mustardy white wine vinegar dressing, just tart enough to complement the mild potato flesh.
Try this salad for Father’s Day! Pour the dressing onto the potatoes when they’re still warm. If you make the salad ahead and refrigerate it, get it to room temperature for serving.
Roasted Potato Salad
1-1/2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)
4 tablespoons olive oil
salt to taste
2 scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
freshly ground black pepper to taste
Preheat the oven to 425 degrees. Wash and dry the potatoes and cut them into bite size pieces. Line a cookie sheet with parchment paper and place the potatoes on the paper. Pour about 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides and sprinkle with salt. Roast the potatoes for about 25 minutes, mixing them once or twice, or until tender and crispy. Place the potatoes in a bowl. While the potatoes are still warm, add the scallions and parsley. Mix the remaining olive oil, white wine vinegar and Dijon mustard. Pour over the potatoes. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 6-8 servings