Saturday 18 June 2011

Roasted Baby New Potato Salad with Shallots and Fresh Rosemary

Love this salad!! Yay for salad season!! Boo for not ironing my linen!! Anyway.... posting this I've realised I've not blogged my basic creamy potato salad yet. I'll post the recipe for that too here, no photo but essentially looks the same as the above but with spring onion :-) I love both versions, this one just a nice change from the norm, although I realise that roasting anything in the oven when it's salad weather might not be the best idea, this is worth it :-)

Roasted Baby New Potato Salad with Shallots and Fresh Rosemary:
Serves 4 as a side

500g baby new potatoes, srcubbed and dried
1 Tbsp olive oil
1/8 tsp salt
black pepper

100g vegan mayo, I use Plamil Organic
2 tsp white wine vinegar
1 large clove garlic, minced
1 large or 2 small shallots, about 20g finely chopped
1/4 tsp salt
black pepper
1 sprig fresh rosemary, leaves removed and finely chopped

Preheat the oven to 200C dice the potatoes and tip into a roasting tin. Toss in the oil and salt and pepper. Roast for about 30 - 40 minutes or until fork tender. Remove and stir often to prevent sticking and add more oil if they are sticking too much. Remove from the oven and set aside while you make the dressing.

For the dressing simply whisk everything together. Tip the warm potatoes into a large bowl and scrape over the dressing, toss well then refrigerate until cold.

My Basic Creamy Potato Salad:
500g new potatoes
100g vegan mayo
1 clove garlic, minced
1/2 Tbsp white wine vinegar
2 spring onions, finely chopped - green parts too!
1/4 tsp salt
freshly ground black pepper

Scrub the potatoes then boil whole in salted water for about 20 minutes or until just fork tender. Drain and rinse under cold water then plunge into a bowl of ice water. Leave until they feel hand cool. Remove and pat dry. Dice the potatoes and place in a large bowl. If the skins are already falling off then I go ahead and peel them, if not, I leave them on.

For the dressing, simply whisk everything but the spring onion together. Scrape over the potatoes and fold in with a rubber spatula. Fold in the spring onions, then cover and chill in the fridge for at least a few hours. Once it is cool, check the seasoning and add more salt or pepper if needed.

I also realize that I said in my last post that I "wasn't some salad nut" - I'm starting to think that's not true....When my Mom and Aunt were here were through a little party together for my Mom's birthday, it wasn't until she got back to Canada but I wanted to celebrate it with her. The weather was nice so I thought I would make up almost every salad on the blog, plus I figured they would all be very omni-friendly ;-)

A guest digging in! (Click for more salad detail )

Well, it was a huge success, everyone loved it all - they all went back for seconds. In the picture there are:

Baby Spinach, Maple Candied Pecan and Strawberry Salad
Mediterranean Couscous with Almond Feta
Green Bean, Gnocchi and Mint
Soba Noodle, Black Sesame and Avocado 
German Potato Salad and
Italian Pasta  Salad (which is on my old blog)

As well as those we had vegan soda bread, vitalite, sourdough and a selection of wines. It was all beautiful, can't wait to make this spread again with the new salads - Cinnamon kissed Carrot and the Roasted Potato Salad :-)  Many thanks to my Auntie for taking a picture!!


  1. While reading your post I realized that I haven't had any potato salad in ages! But I bought some potatoes today and I have mayo in the fridge and rosemary on the window sill. I think I know what I am eating tomorrow...

  2. What a lovely assortment of goodies! Yummy!


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