RED SKIN BAKED POTATO SALAD
Red skin potato cubes baked till browned and crispy. Combined with celery and onion, then tossed with a sweet mustard garlic vinaigrette!
Preheat oven to 400 degrees
3 lbs. red-skinned potatoes, washed and cut into 1/2-3/4 inch cubes (no larger), unpeeled
1 T. vegetable oil
1/2 t. salt
Toss potato cubes with oil and salt, then place evenly on baking sheet. Bake in preheated 400 degree oven for 1 hour. Remove from oven.
1 c. thinly sliced celery, on the diagonal
1/3 c. finely chopped onion
1/4 c. prepared yellow mustard
1/4 c. rosemary vinegar (or standard white or Balsamic white)
1/4 c. corn oil
3 T. sugar
2-3 garlic cloves, finely chopped
1/2 t. salt
freshly ground black pepper
chopped parsley for garnish, optional
In large bowl place baked potato cubes. Add celery and onion. Toss.
In separate bowl combine mustard, vinegar, oil, sugar, garlic and salt. Whisk till smooth, then pour over potatoes, celery and onion. Toss well. Transfer to serving bowl. Sprinkle with freshly ground black pepper and fresh parsley. Serve.
Notes: This is unlike any potato salad you’ve ever had. Nice change. The baked potato cubes are crispy when served right after the dressing is applied. If you want the edges of potato to soften, then let the salad set, dressed, for about an hour before serving.
You also can control how crispy you want the potatoes. Cooking 1 hour creates a French fry texture, while cooking a shorter amount of time creates a softer potato. Either way, the red skin potato produces a superior salad for its creamy textured centers.