Roasted Potato Salad Recipe | Episode 1363

Roasted Potato Salad Recipe | Episode 1363


Hi guys, I’m Laura Vitale and on this episode
of Laura in the Kitchen, I’m going to share with you a great potato salad recipe. This is what I call my roasted potato salad
with fennel and nuts and capers and it’s just so delicious, perfect for any outdoor get
together this time of year, it would be great for your 4th of July if you’re doing something
a little bit different or any dinner party – I’m going to say dinner party in quotes
because you know that I loathe anything that is formal, but this is great no matter what. What I’m working on right now is just slicing
up my potatoes. I’ve got about a pound and a half of russet
potatoes. And I made sure that, when you peel them make
sure to rinse them and then dry them really really well on a kitchen towel, that way they
crisp up really nicely, and don’t cut them too small, because you don’t want these to
kind of disintegrate, you want a good bite of potato at the end of the day, because it
is a potato salad. And then go ahead and give those a good chop,
pop them on a baking sheet, I’ve lined mine with parchment paper, easy cleanup, my oven
is preheated to 400, I’m going to continue to chop and dice and then we toss in the seasonings
and then we pop them into the oven. Alright, I’m just going to drizzle a couple
of tablespoons of olive oil, you want these to get really crispy, so don’t be shy. A good pinch of salt. This is the chance that you get to flavor
the potatoes themselves. A good amount of black pepper and then a pinch
of granulated garlic. It really just makes this so phenomenal, it
just coats the outside of the potato in a garlic goodness. It’s wonderful, so sprinkle that on. And then cook’s best tools, get in there with
your hands and just make sure everything is really well coated, and then you’re just going
to pop these into the oven until golden brown and crispy and then you’re going to let them
come to room temperature, not cold, but not really hot, just room temperature, and I’ll
show you the next step. Alright so my potatoes were in the oven for
45 minutes, they’ve cooled down. They’re warm still, they’re not cold but they’re
still warm, which is what I want. In here I’ve got some finely chopped walnuts
that I’m toasting in an oil less skillet, just a dry skillet. What I’ve got here is a bulb of fennel, I’ve
got some chopped scallions, some capers that I’ve drained and rinsed, I’ve got some chopped
dill and parsley, and then in here I’ve got some whole grain mustard, red wine vinegar,
olive oil, salt and pepper and a little more of the granulated garlic and everything together,
you have to just trust me, when you give it time to really sit and everything soaks it
is magnificent. Now, I’m going to just go ahead and slice
my fennel, fennel is one of my all-time favorite ingredients because I grew up with it. My grandfather used to eat fennel constantly,
it’s a great pallet cleanser, it’s so licorice-y, it’s so delicious, it has great crunch and
if you want to just go ahead and omit it you can, but it adds so much to this salad that
I feel like you need to add it in there. Just make sure you don’t add the core because
the core can be quite tough and nobody wants that. I’m going to keep my eye on my nuts, I’m going
to go ahead, I don’t like these two leaves, I’m going to get rid of those. I’m just going to go ahead and slice this
other half and then we whip up the dressing in no time and then we’ll pull it all together. Added the potatoes in there. Got my toasted walnuts, oh and they smell
so phenomenal. Alright, so I’ve got my mustard, vinegar,
you can use a tarragon vinegar here that would be really lovely. But I’m just using regular red wine vinegar,
because it’s what I always have on hand. Whisk, whisk whisk. A little bit of garlic. A little bit of salt. And then I’ll add pepper in just a minute,
after I taste it. Take a piece of fennel. Mmm! Touch more oil. If you wanted to, you could add a pinch of
sugar to this just to balance the tartness of the vinegar. I’m not going to, because I think this would
make such a fantastic whole 30, Paleo, clean eating, no sugar, situation of a salad. So I’m not going to, but I’m going to go ahead
and really take my time to mix everything together to make sure the potatoes are well
coated and look how gorgeous. Look how beautiful that looks. And the potatoes because they’re roasted,
they’ve got great texture, they’e got that lovely roasted potato taste. And I mean it’s just, everything together
is just so magnificent. The oil with the walnuts all together is just
a match made in food heaven. Once you let this sit in the fridge for a
while it’s just like the potatoes soak it all up and it’s perfection. Go to LauraintheKitchen.com, get the written
recipe, I hope you’ve enjoyed spending time with me and I’ll see you next time. Bye.