The August/September 2006 issue of Fine Cooking has an article on roasted potato salads – with recipes for making the salad three ways.
Here’s my modification – based upon what we had around the house yesterday! This is a great, quick recipe for a potato side dish – without the mess of the mayonnaise-based potato salads. Roasting adds a great potato flavor to the dish (vs. the boiled/peeled potato approach).
Continue reading “Scott’s Roasted Potato Salad”
This recipe was inspired by a Warm Potato Salad recipe in the June 2001 issue of Gourmet magazine.
- 2 1/2 lb small (1 1/2- to 2-inch) Yukon
Gold potatoes, quartered
- 1/3 cup mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons cider vinegar
- 1/4 teaspoon minced garlic
- 4 celery ribs, thinly sliced diagonally
- 1 1/2 cups cherry tomatoes, halved
- 1 whole dill pickle, chopped
- Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
- While potatoes are simmering, whisk together mayonnaise, oil, vinegar,
garlic, chives, and salt and pepper to taste in a large bowl.
- Drain potatoes in a colander and cool 5 minutes. Add to dressing along with
celery, tomatoes, and pickle. Toss and season with salt and pepper.
Makes 6 to 8 servings.
Note: this recipe is good even if the celery and/or tomatoes aren’t
Added: July 29, 2001
Update: See also this recipe from Elise Bauer with the additional “secret ingredient” of a bit of pickle juice! The additional tartness from the pickle juice is very nice!
We enjoy making this Lemon Pasta Salad on for lunch on a Sunday and then
munching on it cold throughout the week either for lunch or when we need a
snack. It’s really good either warm right when you make it or cold.
Our inspiration for this salad came from one of our local markets, Andronico’s, who makes a version of this salad for their deli. Our original base recipe comes from a recipe in Bon Appetit, July 2000 issue where the writer claimed it was her own version of the deli version from Gelsons Market in Los Angeles. We tried a couple of our own variations before settling on this particular version.
The recipe uses about a pound (plus or minus — it doesn’t matter much) of
chicken (mostly breast meat). For convenience, I often get either a roasted chicken from the local market and strip it – or pick up two of the Louis Rich pre-cooked chicken breast pieces (two 6-oz packages) and use that. Of course, you can also cook chicken breasts specifically for the recipe!
- 2/3 cup canola oil
- 3/4 to 1 pound of chicken cut into 3/4 inch strips
- 12 oz of lemon-pepper fettucine (we use
- 2 1/2 cups snow peas cut into matchstick size strips
- 3/4 cup pine nuts (raw or toasted, your pleasure)
- 3/4 cup chopped fresh Italian parsley
- 3 tablespoons lemon juice
- 2 1/2 tablespoons Dijon mustard
- Boil the water (salted) and cook the pasta al dente style. Drain.
- In a large bowl, mix chicken pieces, snow pea strips, pine nuts and Italian parsley.
- Add the cooked pasta to the large bowl.
- In a small bowl, mix the lemon juice and mustard together and then slowly add the canola oil while mixing all the time into a smooth consistent mixture.
- Pour the mixture slowly over the pasta and other ingredients in the large bowl, mixing all the while. Toss until well coated and mixed.