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Roasted Potato Salad

No Mayo Potato Salad

Having a German grandmother exposed me to vinegar-style potato salad from an early age. Don’t get me wrong, we had our share of mayo-based summer spuds too, but I developed a taste for the briny acidity and mustard of German-style potato salads at a very early age.  What I didn’t see at that time however, growing up in Southern Indiana, was roasted potato salad…only boiled taters in our tater salads. It was only after I developed some culinary chops that I realized the beauty of roasted potatoes…well, TBH, roasted everything.  Not only does roasting develop a bit of sweetness from caramelizing the natural carbohydrates, but it saves you from ditching all those wonderful nutrients that are lost when draining the water.  

Farm Fresh New Potatoes

I am able to find tiny marble-sized potatoes both at the farmers market and in the grocery store. There are several brands at the supermarket, including The Little Potato Company. They offer an assortment of cherry-sized fresh creamer potatoes…Baby Boomer, Blushing Belle, Little Charmers, Chilean Splash, among them. If you can’t find a small potato in your market, I recommend roasting new potatoes whole and cutting to size once they have cooled.  Not only does it better hold the nutrients, but it also helps keep them a bit creamier which is a good thing in salads. If you were making an oven-roasted side dish,  you might want the added golden surfaces from a pre-cut potato. It’s a matter of personal taste, so go with what you know. A whole larger potato will definitely increase cooking time, so keep that in mind.

Supermarket Potato Varieties

Now is the perfect time to think about preserving the late summer bounty of tomatoes, so I am counting on you to look back to the post You’ll Thank Me in the Winter Oven-Dried Tomatoes.  If you don’t have any on hand and aren’t ready to work on your winter supply, either substitute with sun-dried tomatoes (so inferior!!) or just use fresh tomatoes for the whole recipe, either the heirloom cherries called for in the recipe or chopped Romas or Beefs, enough to make up the one cup tomato total (1/2 cup dried + 1/2 cup fresh). Don’t forget to adjust seasonings, especially salt, if you are only using fresh. The oven-dried tomatoes will bring salt from the prep, so I have cut back on the salt in the recipe in anticipation.

Potato Salad

If you are so lucky as to have leftover roasted potato salad, try adding it to a breakfast quesadilla along with scrambled eggs, shredded cheese, and a little avocado, all sandwiched between flour tortillas. And be sure to keep my number handy because I’m gonna wanna show up for that!

Roasted Potato Salad

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Wonder Woman Superfood Salad with Curried Avocado Dressing

Curried Avo Dressing with Super Greens

This superfood salad with creamy dreamy curried avo dressing will make you feel good about every decision you have ever made. It’s mean, it’s green, it’s vegan, and it’s chock-full of protein. But forget all that, it’s super delicious and oh so satisfying. 

  • Author: Katy Keck
  • Yield: Chef's Choice
  • Category: Entree, Salad
  • Cuisine: Vegan

Ingredients

Greens

  • Tuscan kale (aka lacinato, dino, cavolo nero or black kale), cut in thin ribbons
  • Rainbow chard, sliced
  • Baby kale
  • Spinach, chopped
  • Arugula, torn
  • Watercress
  • Pea shoots

Veggies

  • Grated carrots
  • Grated turnips
  • Grated radishes
  • Purple cabbage, thinly sliced
  • Steamed broccolini, chopped
  • Avocado, chopped

Plant-based Proteins

  • Quinoa, cooked according to package
  • Beluga lentils, cooked according to package
  • Pumpkin seeds
  • Sunflower seeds
  • Hemp hearts
  • Chia

Toppings

  • Golden raisins
  • Microgreens

Curried Avocado Dressing

  • 1 Tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 3 cloves garlic, peeled
  • 1 1/2 ripe avocados, peeled, pitted, cut into chunks
  • 3/4 cup white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup water, or as needed

Instructions

In a small sauté pan, toast the cumin, coriander and turmeric for about one minute, until fragrant.

With the motor running, drop the garlic into the bowl of a food processor. Turn off and add the avocados, pulsing a few times to a chunky puree. Add the vinegar, toasted spices, salt and peppers and pulse several times until combined.

With the motor running, drizzle in the olive oil until smooth, adding water as needed to desired consistency.

Notes

Makes 2 1/2 cups. Store in the refrigerator, in an airtight container.

This dressing is designed for a hearty green and grain salad so is aggressively seasoned. If you want to use this creamy green goodness in a more delicate dish, cut back on the spices and garlic a bit.

If you don’t have white balsamic, use another mildly flavored and light colored vinegar, like rice vinegar.

Curried Avo Dressing is wonderful as veggie dip, a sandwich spread, fajita topper, potato salad dressing and so much more.

Red, White & Blue

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12 Comments

  1. TRE says:

    Finally! An interesting pototo salad without mayo!! Love the thought of adding the Edamame to the potato salad….my family is not as welcoming… is there another bean that could be substituted?

    • Katy Keck says:

      I made almost the same salad last weekend but used string beans (…pole beans to you:), along with chunks of grilled chicken and arugula. It made a super tasty lunch for family and needed no extra sides.

  2. Chris Mason says:

    Can’t wait to try roasting in my next potato salad!

  3. Lisa Herman says:

    I’ve become obsessed with small multi-colored potatoes. Another way to eat them!

  4. Chari says:

    Have I told you lately how much I LOVE your recipes? I always feel I can do this!! Yum!

  5. Brooke says:

    Thanks for the reminder to do my annual oven dried tomatoes! It’s a great way to save heirloom tomatoes when I over buy at the farmers market. I love popping them out of the freezer for making potato salad or spicing up a dish in the winter!

    • Katy Keck says:

      Aren’t they amazing? The oven-drying really concentrates the flavor and heightens the sweetness. I love to add them to pastas and soups, as well as chicken salads, stirfries and more – pretty much anywhere you want a pop of flavor and a tasty reminder of the summer sunshine!

  6. Katy, this is such a beautiful dish and (though I’d substitute Vegan bacon) it looks so delicious! I just might make this tomorrow! As always, “I’m picking up what you’re putting down”! Love your blog!

    • Katy Keck says:

      Benita, Thank you – that means so much coming from you. I saw that bombdiggity vegan bacon on your site. It looks divine!!! Anyone wanting more vegan recipes needs to check out Benita’s blog at http://www.atmemestable.com/ She had a killer three parter on Celery Root last month and the banh mi left me drooling. #mutualadmirationsociety

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