Dear Potato Salad,
If I’m honest, I’ve spent the last 25 years responding to even the mention of your name with hateful thoughts. I’m sorry! I’m sorry…
but you’re just so cold. And high-maintenance – I can’t even leave you out on the picnic table for more than 30 minutes!
I try to take you to parties and you’re always difficult and unsociable; I mean, you just look like a hot mess after 10 minutes. It’s embarrassing.
And for all of these reasons, I think some changes are in order. I’ve gathered together this crack team of makeover professionals: a wardrobe stylist, personal grooming specialist, and makeup artist who has clearly got her work cut out for her.
Your new advisers have recommended swapping mushy boiled potatoes with crispy roasted ones.
A light vinaigrette has been substituted for gloppy mayo.
And a bright array of spices, most especially coriander, is taking the place of unstylish hard-boiled egg.
I have to say, the results are fantastic!
You’ve gone from hero to zero. Goonie to Clooney. I just want to give you a big, fat kiss!
So go forth and prosper, little Coriander-Roasted Potato Salad, you’ve now got all the tools you’ll need to succeed. And don’t be surprised when all the ladies start making goo-goo eyes at you next time you’re in the house. Dreamboat!
Coriander-Roasted Potato Salad
1 1/2 lb. mini red potato, halved vertically
1/4 c. extra virgin olive oil
1 1/2 tsp. coriander, ground
1 tsp. cumin, ground
1 tsp. garlic, ground
1 tsp. ancho chile, ground
1 tsp. onion powder
1 tsp. salt
1 tsp. black pepper, freshly ground
1 tbsp. apple cider vinegar
1 tbsp. crema (Crema is simply Mexican table cream and has a slightly thinner consistency than that of sour cream. Two tablespoons of Greek yogurt mixed with one teaspoon milk may be substituted for crema.)
juice of one large lemon
2 tbsp. parsley, chopped, packed
Preheat oven to 450°.
Place potato halves, oil, coriander, cumin, garlic, ancho, onion powder, salt, and black pepper together into a large ziptop bag. Seal and toss to coat. Spread potato pieces evenly, cut-side up, onto a parchment-lined baking sheet and roast until edges are crisp and cut sides are deep golden brown, approximately 30-40 minutes. Remove to a large serving bowl to cool slightly.
Meanwhile, whisk vinegar, crema, lemon juice and parsley together. Pour over potato pieces and toss to coat. Note that this salad may be served warm, at room temperature, or even chilled. I personally love it hot from the oven or at room temperature.
YIELD: approximately 4-5 servings