Roasted Potato Salad

Food

Jun 9

Potato salad at a Summer BBQ is about as American as you can get. Well, here’s a French inspired roasted potato salad to throw in at your next BBQ or seafood boil. This is the only potato salad I make now. I was never a huge fan of cold potatoes. So, this warm potato salad hits the mark in all the perfect ways for me.

I love this recipe because the white wine sauteed shallots and garlic give it an extra layer of flavor. You could swap out the feta with goat cheese if you want to pack even more flavor into this savory side dish. Of course it makes for a wonderful BBQ side, but I tend to serve it regularly when roasting a whole chicken or with salmon.

If you just can’t stray from chilled potato salad fret not! This recipe can be served chilled or warm- both ways are delicious!

Makes 3-4 Servings

What You’ll Need:

1 Bag of Small Baby Potatoes
Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
Smoked Paprika
1 TBS Salted European Style Butter
2-3 TBS White Wine (I use Pinot Grigio)
1/2 Large Shallot (Chopped)
3 Large Garlic Cloves (Minced)
1 TBS Coarse Ground Dijon Mustard
Fresh Dill
Feta Cheese Crumbles (For Topping)

How To:

Bring a medium pan of water to a boil. Once boiling, throw in a bag of baby potatoes. If using tiny baby potatoes cook them whole, if they’re bigger I recommend dicing them into fourths. Boil your potatoes for about 10 minutes on high.
While potatoes are boiling preheat oven to 450F.
Drain potatoes and place them on a parchment lined baking sheet. Drizzle a healthy amount of olive oil over potatoes and sprinkle with salt. Roast potatoes in oven until brown and crispy.
While potatoes are roasting melt butter in a saute pan. Saute shallots and garlic over medium to high heat for about 3 minutes then pour in white wine. Saute until alcohol is reduced and shallots are soft and semi-translucent in color, stirring occasionally to keep from burning.
Once potatoes are finished roasting transfer to a heat safe dish and combine with shallots, garlic, mayo, dijon. Add cracked black pepper and smoked paprika to taste.
Prior to serving top with fresh dill and feta cheese crumbles.
*This dish can be served warm or chilled. I always serve it warm.