Saturday, June 28, 2014

Roasted Potato Salad with Mustard-Walnut Vinaigrette


Okay, I admit this is a terrible photo, but frankly, this salad smelled so fantastic,
we couldn't wait to eat it, so I didn't take any time to take a decent picture.
Serves 6 to 8
Recipe from Food52.com
Husband-Tested in Alice’s Kitchen

Well, now, this picnic potato salad just wowed me.  It’s mustardy and garlicky and crunchy with walnuts with no gloppy mayo dressing.  It can be and should be served at room temperature.  There’s no boiling of potatoes, which I appreciate because I find it difficult to cook potatoes perfectly for a salad.  The fresh basil added at the last is a very nice touch, but the salad would even taste great when fresh basil isn’t in season.  Keep this vinaigrette recipe on hand for other summer salads, too. By the way, this was a Best Picnic Recipe Contest Winner on the Food52 website!

Salad
            4
 pounds small new potatoes
            1
 cup walnuts, toasted and roughly chopped
            1
 bunch fresh basil, leaves torn into bite-sized pieces
            1
 bunch scallions, white and green parts thinly sliced crosswise

Vinaigrette
            2
 cloves garlic, peeled
            1
 Tablespoon whole-grain mustard
            1
 Tablespoon Dijon mustard
            2
 Tablespoons lemon juice
            1
 Tablespoon red wine vinegar
            2
 Tablespoons roasted walnut oil
            1/4
 cup extra-virgin olive oil
            Sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.
Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).
Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.
Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, Gently smash some or all of the potatoes to break their skins -- this allows the vinaigrette to better penetrate the starchy goodness.  (You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.)  Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.
Doesn't this look scrumptious?  It's perfect for a picnic because
it tastes great at room temperature.
Prep the vinaigrette up to a day in advance.  Slice the scallions
and toast the walnuts in advance too.  

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