Tangy Zangy Roasted Potato Salad

 

I've never had any luck boiling potatoes. They come out flaky, soggy, or half done. Roasting, on the other hand, never fails to produce sweet and creamy potatoes. I cut the potatoes in half, roasted on both sides, then cut them into cubes. That way, you get the slight crunch of the roasted side and a soft cut side to soak up the dressing, a remoulade-inspired sauce. I cut down on the mayonnaise with some yogurt, added creole mustard and red wine vinegar for the tang, and used chopped celery to cut the richness. Instead of fresh parsley, I chopped up a generous handful of celery leaves. You can eat this still warm, as soon as you mix it up. But, best of all, this potato salad passes the refrigerator test. It still tastes tangy and zangy after sitting in the cold all day long. - Teri

What you will need

16 to 20 new, waxy potatoes

2 tablespoons olive oil

1/3 cup red onion, thinly sliced

1/2 cup diced celery, or cut into thin half-moons

1 handful of fresh celery leaves, chopped roughly

1/2 cup plain yogurt

1/4 cup mayonnaise

1/4 cup creole mustard (I like Zatarain's; use grain mustard if you can't find it)

1/2 teaspoon paprika

2 tablespoons red wine vinegar

6 to 8 dashes of tabasco, or your favorite hot sauce

salt and pepper, to taste

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