Our cookout theme week continues with one more tasty side dish! Although a little ashamed, I was or am a big fan of the mayo-based potato salad that my mom made when we were growing up. Cookouts just weren’t the same without it. It was creamy deliciousness with a bit of spice and kick. Perfect, right? But this Roasted Potato Salad recipe changed my mind.
My cookout menu has been all about making better dishes for you than our original favourites. However, I think I’ve actually found a recipe that is even better than my original favourite (but don’t worry mom, it will always have a special place in my heart).
Without talking about what is “wrong” with the old standard, let’s focus on what is right about what could be your new favourite cookout side dish. Instead of using white potatoes (no to white starches!) I used sweet and purple potatoes (both available at your local grocery store), and instead of boiling them, I roasted them! Roasting brings out all of the potatoes natural sugars and gives them a crunchy edge that stands up to the dressing instead of wallowing.
Then, instead of mayo, I made a creamy dressing using olive oil, dijon mustard, anchovies (don’t knock it until you try it) and capers. Top with fresh herbs, and you have a light side dish that is perfect for any cookout or picnic! Check out the very tasty Roasted Potato Salad you’ll love for sure!
Savoury Roasted Potato Salad Recipe
Ingredients
- 1 large sweet potato
- 1 pound purple potatoes
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon anchovy paste
- 2 tablespoons capers
- 1 tablespoon brine of the capers the liquid they come in
- 1 tablespoon dijon mustard
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh basil chopped
Instructions
- Dice your potatoes and place them on a cookie sheet (dice them all to a similar size, about 1/2 inch).
- Preheat the oven to 400 degrees Fahrenheit. Top the potatoes with 2 tablespoons of olive oil, and sprinkle with salt, pepper and 1/2 teaspoon of garlic powder.
- Bake the seasoned sweet potatoes at 400 degrees Fahrenheit for 25 minutes, flipping the potatoes after 12 minutes, then cook until lightly browned on both sides. Remove from oven and cool.
- In a blender or food processor, combine the anchovy paste, 1/4 cup of olive oil, capers, caper brine, salt, pepper and dijon mustard. Puree until well combined and emulsified.
- Put cooled potatoes in a bowl and toss with the dressing (put 1/2 in at a time to make sure the salad isn’t too wet).
- Top with parsley and basil, and toss. Serve the salad or chill in the fridge if you aren’t serving it right away.