I debated calling this a Roasted Green Monster Potato Salad but what makes it monstrous? Why do we add weird descriptors like monster to our food? Does it make us more likely to eat it? Is it some advertising scheme that a bunch of evil genius’ came up with to take over the world through our food system? If I called it the Roasted Green Monster Potato Salad, would you be more inclined to make the recipe?
These are the important questions I ask myself as I name my recipes. You’re welcome.
While a lot of thought went into the title of this recipe, the actual recipe came to me pretty quick. I was thinking of classic summer side dishes and what I could do to change them up a bit. Potato salad was number one on my list because I’ve never been a fan of the classic potato salad. It all kind of tasted like mush to me. Mustard-y, mayo-y, mush.
There was one potato salad that I really liked that my mom made. I don’t think it was her recipe but it was really good. It had things like apples and possibly walnuts in it? And bacon. But I picked the bacon out because I am the only person on this planet that just does not enjoy bacon. Anyways, I loved that potato salad because it had different flavors and textures and wasn’t just a pile of mush.
My version doesn’t have bacon (sorry) or nuts but I did change up the dressing (no mayo) and added some texture with roasted potatoes and celery. So if you’ve never been a fan of potato salad and feel un-American or whatever, give this Roasted Green (not a monster) Potato Salad a try!
Roasted Green Potato Salad
- 5 cups Dutch yellow potatoes, diced into cubes
- 1/2 tsp salt
- 2 stalks celery, sliced
- 1/2 an avocado, about 1/2 cup cubed
- 1/4 cup raw cashews, soaked in hot water for 1 hour
- 1 cup fresh basil leaves, chopped
- 2-3 tbsp fresh chives, chopped
- 2-3 cloves garlic
- juice of two lemons
- 1/2 tsp salt
- 1/4 tsp pepper
- Bring a large pot of water to a boil and add cubed potatoes. Boil for about 10 minutes or until the potatoes are just soft enough to pierce with a fork. Don’t let them cook too long or they will be too soft to roast.
- Drain the potatoes and let them cool for a few minutes on a large baking sheet. Meanwhile, heat up a little olive oil in a large skillet over medium-high heat. Add the potatoes and sprinkle with salt. Roast until the edges start to brown and get a little crispy. Depending on the size of your skillet, you may have to work in batches. Don’t overcrowd the pan or the potatoes won’t roast properly.
- Place the potatoes back on the baking sheet and let them cool entirely. While potatoes are cooling, make the dressing. Add everything to a blender or food processor and combine until smooth. If necessary, add water one tablespoon at a time to get the blender going.
- Once the potatoes are cool add them to a large bowl with the sliced celery. Pour in about half of the dressing and stir to coat everything. If it still looks a little dry, add the rest of the potatoes. Garnish with extra chopped chives and devour!