It’s that time of the year again. Time for backyard brats and beach parties and starchy salads consumed al fresco. It’s also time to enjoy the delicious bounty of summer herbs that are readily available – hopefully as close as in your back yard.
This vinegar-based potato salad starts with tender red potatoes roasted in butter until crisp and brown, then tossed with a fresh balsamic vinegar and basil vinaigrette while they’re warm. After absorbing all of that deliciously sweet balsamic flavor, they’re dressed with plenty of freshly chopped basil. Serve this classic summer salad with crispy-skinned brats and an ice cold glass of beer.
Roasted Red Potato Salad
By Lori & Paul
8 red potatoes – unpeeled, scrubbed and cubed (about 2 ½ pounds)
3 tablespoons butter, melted
salt and pepper
For the dressing:
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons basil olive oil (or regular olive oil)
¼ cup chopped fresh basil
Preheat oven to 400°F.
Toss the cubed potatoes with the melted butter until coated, spread them evenly on a baking sheet and season with salt and pepper. Roast for 20-30 minutes, or until potatoes are browned and crisp.
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper, then slowly whisk in the basil oil. Pour about ½ of the dressing onto the hot potatoes and toss to coat, allowing the vinaigrette to soak into the flesh of the potatoes. Taste, adding more dressing as desired. Season with additional salt and pepper, to taste.
Just before serving, add chopped fresh basil and stir gently to incorporate.
This potato salad is best when served warm or at room temperature.
picnic, potato salad, salad, summer
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