Ingredients
The beauty of this potato salad lies in its simplicity. Here’s what you’ll need to capture the essence of this delightful dish:
– 2 pounds of small red or Yukon gold potatoes
– 3 tablespoons of olive oil
– Salt and freshly ground black pepper
– 1 tablespoon of fresh rosemary, finely chopped
– 1 tablespoon of fresh thyme, finely chopped
– 1 tablespoon of fresh parsley, finely chopped
– 1 garlic clove, minced
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of Dijon mustard
– 1/4 cup of mayonnaise
– 2 green onions, sliced thinly
– Optional: a sprinkle of smoked paprika for added depth
Each ingredient plays a vital role in weaving together the flavors that make this dish so special. The fresh herbs, reminiscent of Ouma and my garden adventures, bring a burst of freshness that elevates the humble potato to new heights.
Instructions
Creating this potato salad is as much about the journey as it is about the destination. Here’s how you can bring this beloved recipe to life:
1. Preheat your oven to 400°F (200°C).
2. Wash and halve the potatoes, ensuring they are uniform in size for even roasting.
3. In a large bowl, toss the potatoes with olive oil, salt, pepper, rosemary, and thyme until well coated.
4. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are golden brown and tender.
5. While the potatoes roast, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, mayonnaise, and minced garlic in a small bowl.
6. Once the potatoes are done, allow them to cool slightly before tossing them in the dressing along with the fresh parsley and sliced green onions.
7. For an extra touch of nostalgia, sprinkle a bit of smoked paprika over the top, a secret I learned from Mama Lou that adds a smoky undertone to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International