Why do I roast potatoes instead of boiling them for potato salad? Try this little experiment in your kitchen and you will see why I do that. Boil a cubed potato, then look into the pot of water afterwards. You will see that a lot of the potato leached into the water. The water will have a lot of potato aroma and flavor. The water will look milky and have a higher viscosity than it did before. That is why I don't like to boil my potatoes for potato salad. I prefer to roast them and leave all that potato flavor inside the potato, where it belongs.
The result is a yummy side dish with a lot more flavor than traditional boiled potato salad. I like to use my toaster oven for this because the close proximity of the heating elements leads to nicely browned potatoes.
Ingredients
1 very large russet potato with the skin on (the skin is loaded with fiber and nutrients)
1 tablespoon of peanut oil
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1/4 teaspoon of sea salt
1/4 cup of mayonnaise
1 tablespoon of Dijon mustard
I tablespoon of sweet green tomato relish (you can sub sweet pickle relish if needed)
1 teaspoon of dried garlic granules
1 teaspoon of dried onion granules
4 green onions, both white and green parts, sliced thinly
Directions
Heat your toaster oven to 400 degrees F. Cut the cleaned potato into 3/4 inch cubes. Put the potato cubes into a casserole dish along with the peanut oil, sea salt, dried rosemary and dried thyme. Toss to coat well and evenly distribute the herbs. Put the potatoes into the toaster oven and cook until the potatoes are golden brown and soft; this should take about 35 minutes.
Prepare the potato salad sauce while the potatoes are being roasted. Combine the mayonnaise, Dijon mustard, green tomato relish, dried garlic granules and dried onion granules in a medium sized mixing bowl. Stir the sauce until everything is well-combined. Put the cooked potatoes, while they are still hot, into the mixing bowl with the prepared sauce. Stir gently, so that you do not break the potato cubes. Let the potato salad cool slightly before adding the sliced green onion and gently stirring.
This roasted potato salad can be eaten warm or chilled for later use. I think it has the best flavor while it is still warm. Use this dish anywhere you would use regular potato salad; using it as a side dish for burgers or fried chicken would be a natural match. This roasted version also makes a great side dish for roasted chicken or roasted leg of lamb.
The Best Toaster Oven for Making Roasted Potato Salad
You will want a toaster oven that is capable of providing enough direct heat to properly brown the potatoes. Visit Toaster Oven Reviews to find the best option for you. Look for a toaster oven that cooks evenly without hot spots, or you will end up with some burnt potatoes in your potato salad.
Article Source: http://www.articlesbase.com/recipes-articles/roasted-potato-salad-recipe-5754308.html
About the Author
Heather Krasovec, creator of Toaster Oven Reviews, uses her extensive experience in food based industries to help consumers make better choices when stocking their kitchens.
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