Eating out of the Box {Rustic Roasted Potato Salad}

Since we decided to grow our own on top of doing a CSA, we have had PLENTY of potatoes this year so this summer has been full of finding new fun ways to serve the classic potato.  I came up with this new take on an old favorite to take as a side to a dinner we have with friends (the main course being an amazing rack of bbq ribs…um yum!  I wanted more texture and a fresh take on the typical mayo drenched, everything tastes soft and about the same, yellow potato salad (don’t get me wrong, I LOVE that stuff, but I wanted something new and different).  This potato salad works great as a side or could really be a meal in and of itself.  It is best eaten pretty quickly after it is made, I would even recommend while it’s still warm because the potatoes tend to dry out if stored in the fridge overnight.  So here is a new take on classic potato salad, enjoy!

Roasted Potato Salad

Ingredients

8 cups potatoes cut into large bite sized chunks (about 1-2 inch bites)

1 cup Italian sausage (sweet or spicy depending on your preference) diced

1 small onion thinly sliced

5 cloves garlic peeled but left whole

olive oil

salt and pepper

Dressing:

1/4 c apple cider vinegar

2 TBSP grainy mustard

2 TBSP mayonnaise

2/3 c olive oil

1 tsp honey

1 cup parsley roughly chopped

1 cup basil roughly chopped

zest 2 lemons

salt and pepper to taste

Directions:

Preheat the oven to 425

1.  Toss potatoes and garlic in enough olive oil to lightly coat them all.  Sprinkle with a little salt and pepper and place flesh side down on a rimmed cookie sheet.  Do not turn or flip potatoes, just roast until flesh is golden brown in color on the outside and soft on the inside.  About 20 minutes.

2.   Meanwhile, in a small pan brown up the sausage over med high heat.  Once the sausage has browned add the sliced onion and toss.  Remove from heat.  You just want to slightly soften the onions not to completely cook them.

3.  In a small bowl whisk together the vinegar, mustard and mayonnaise.

4.  Slowly whisk in the 2/3 c olive oil until you have a smooth and creamy vinaigrette.

5.  Salt and pepper to taste.  If it seems to acidic, cut the acidity with a tsp of honey.

6.  Add lemon zest and chopped herbs and stir.  Leave to allow the herbs to macerate.

7.  Once potatoes are finished roasting and have been allowed to slightly cool, place in a large bowl along with the sausage onion mixture.  Dress with the vinaigrette and herb mixture and carefully toss until potatoes are completely coated.

Serve as a meal in and of itself or as an amazing side.  Can be served slightly warm, room temperature or cold but serve the day it is made.

Enjoy!