what we’re focusing on here is the potato salad. let me make it clear: i hate potato salad as most people know it. boiled white potatoes, eggs, onions, and mayo. i can’t even think of a combo more repulsive than that, really. so when D suggested i make this new roasted potato salad from our fine cooking magazine, i was somewhat reluctant, but figured why the hell not since the ingredients included orange juice and mascarpone? huh? how weird.
let me tell you: i have made this twice now, and the second time it was even more delicious than the first. the different flavors, the creamy yet light sauce, the saltiness, the sweetness, it’s everything. if you make anything that i post in this blog, make this. it will change your perspective on potato salad forever.
warm roasted potato and mushroom salad
6 medium yukon golds, cut into pieces no larger than 3/4″ and no smaller than 1/2″
8 oz of cremini mushrooms, or white buttons, quartered (we haven’t been able to find cremini mushrooms yet)
freshly cracked black pepper
1/4-1/3 c. very thinly sliced scallions, white parts are fine
1/4 c. orange juice, no pulp
1/2 c. mascarpone
1 1/2 tsp. red wine vinegar
1 tsp. kosher salt
1/8 tsp. freshly cracked black pepper
about 1-2 T. olive oil (just make sure you have this much left in the bottle)
pre-heat oven to 450 and drizzle the bottom of a baking sheet with about 3 T. of olive oil. toss the potatoes in the oil and add salt and pepper for roasting (i used maybe about 1/2 tsp. of kosher salt and 1/8 tsp pepper?), then toss again. arrange in a single layer and roast 10 minutes, then move them around on the sheet and roast another 10.
while the taters roast, mix the ingredients for the dressing in a large serving bowl and whisk until smooth and there are no lumps of cheese left. once mixture is smooth, slowly drizzle in a Tbsp. or so of the reserved olive oil while whisking briskly. it will start to thicken up a bit, so stop when the dressing is your desired consistency. i don’t like it too thick so i was probably a bit shy of a tablespoon. once dressing is how you like it, set it aside.
after the potatoes finish their second 10 minute oven party, add the mushrooms to the sheet wherever they will fit. make sure they’re touching the oven sheet, and not all piled up on top of the potatoes. roast 10-15 minutes until they’ve shrunk a bit and are browned but not totally shriveled. once mushrooms are done, immediately remove from oven and add to bowl of dressing. toss thoroughly and garnish with scallions. prepare to be amazed.
if you make this, please tell me how you liked it. finecooking.com FTW again!
Originally published at faith in poison . com : picking up from where i left off.. You can comment here or there.