To Mayo or Not to Mayo [Roasted Onion & Fingerling Potato Salad with Chopped-Egg and Herb Dressing]

image I love mayonnaise. You’ll never, ever hear me say otherwise. 

While the thick, goopy glop that makes some people (many of my friends and boyfriend included) cringe, I happily sop it up with whatever starchy item is within reach. I grew up on it, and it reminds me of the black forest ham sandwiches my Dad used to make me for lunch in elementary school.  If given the choice between creamy or vinegary based salads,  the tart vinegar-dressed salads don’t even stand a chance. 

This potato salad is one of few exceptions. Even I’m surprised at how little I miss the husky dressing of my typical picnic fare.  The crispy, cumin scented fingerling potatoes are garbed in a vinegary dressing studded with chopped egg and bright, fragrant herbs. It’s fresh, fragrant and reminds me of summer - the perfect dish to bring to a barbecue or dinner al fresco. If you love a classic potato salad that’s rich and satisfying, you won’t miss a thing with this updated version. And if you can manage to save enough to share, you’re a better (wo)man than me. 

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Roasted Onion & Fingerling Potato Salad with Chopped-Egg and Herb Dressing
adapted from Bon Appetit
serves 4 as a side

Potatoes and Onions
3 cups fingerling potatoes, sliced lengthwise
2 small yellow or brown onions, sliced lengthwise into thin wedges
3 cloves garlic, sliced thin
olive oil
salt
½ tsp cumin seeds

Dressing
1 ½ tbsp Dijon mustard
1 tbsp cider vinegar
2 tbsp olive oil
2 hardboiled eggs, roughly chopped
2 tbsp tarragon, roughly chopped
3 green onions, sliced thin (green + white parts)
¼ cup loosely packed parsley, roughly chopped
microgreens, for garnish (optional)

Preheat oven to 400. Toss the sliced potatoes and onions with the garlic, a few good glugs of olive oil, a few pinches of salt and the cumin. Place in a large roasting pan so everything can spread out and get crisp on the pan. Roast for 25-30 minutes or until potatoes are golden and crisp around the edges. Onions will be soft and mellow, charred in some spots. 

While the potato mix roasts, whisk together your mustard, vinegar and olive oil until it’s emulsified. It’s ok if it breaks a little, it’ll all come together in the end. Gently toss together the chopped eggs, tarragon, green onions and parsley. Add the vinaigrette to the herbs and fold together. 

Remove potatoes from the oven. You can either toss them with the egg/herb dressing or pour it over the top. Both options work but I loved the look of the rustic dressing over the eggs. As you serve the salad, the dressing will sink into the potatoes and onions. Top with microgreens, if using, and serve while still hot.

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