Ingredients
To create this nostalgic dish, you’ll need the following ingredients:
– Baby potatoes: Opt for small, waxy potatoes that hold their shape well.
– Olive oil: For roasting the potatoes to golden perfection.
– Salt and pepper: To enhance the natural flavors of the ingredients.
– Fresh herbs: A mix of parsley and dill for a burst of freshness.
– Lemon juice: Adds brightness and tang to the salad.
– Dijon mustard: For a touch of warmth and depth in the dressing.
– Garlic: Finely minced to infuse the dressing with aromatic flavor.
– Red onion: Thinly sliced for a subtle, pungent kick.
Each ingredient plays a pivotal role, reminiscent of the way Mama Lou meticulously selected her produce, always emphasizing quality and freshness.
Instructions
Creating this salad is a labor of love, a process that mirrors the joy of crafting something special for your loved ones. Here’s how to make it:
1. Preheat your oven to 425°F (220°C).
2. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
3. Once cooled, gently smash each potato with the back of a spoon or a potato masher until they’re about half an inch thick.
4. Arrange the potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the edges are crispy and golden brown.
5. Meanwhile, prepare the dressing by whisking together lemon juice, olive oil, Dijon mustard, minced garlic, and a pinch of salt.
6. Once the potatoes are roasted, transfer them to a large bowl. Add the sliced red onion and drizzle the dressing over the top. Toss gently to combine.
7. Finish with a generous sprinkle of chopped parsley and dill.
As you follow these steps, I hope you find the same joy I do in bringing this cherished family recipe to life. It’s a process that fills the kitchen with warmth and love, just as Mama Lou did for us.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International