This potato salad starts with roasted or sautéed potatoes, your choice, both are brilliant. To them, stir in grilled garlic and shallots, pickled mustard seeds, and fresh dill. Is your mouth watering? Mine too. Let's cook!
Course Side Dish
Cuisine American
Keyword Side
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Servings 4
Calories 204kcal
Author Jen
Ingredients
24ouncesbaby potatoes- sliced into 1/8 - 1/4 inch
3 - 4mediumshallots- sliced thin
1 - 2clovesgarlic- sliced or minced
1Tablespoonextra virgin olive oil, dividedmore for sautéed
Heat oil over medium in a skillet. Add sliced potatoes and seasonings, sauté until softened.
Roasted
Preheat oven to 425° F.
To a large bowl add sliced potatoes, a 2 teaspoon oil drizzle, 1 teaspoon garlic powder, ½ teaspoon pepper, and a dash of salt. Mix well.
On a large baking sheet, spread the potato mixture across the pan and place on the center oven rack. Bake for 30-35 minutes, while stirring at the 25 minute mark.
Once potatoes are browned and about ready to remove, adjust the oven to broil and while watching carefully, crisp the potatoes for about 4 minutes.
Sautéed and Roasted
Meanwhile heat a medium sauté pan over medium heat. Add a teaspoon oil until shimmering, then add garlic and stir for 30 seconds. Add shallots and a dash of salt. While adding the remaining pepper and garlic powder, sauté until softened. Set aside.
In a large bowl, combine roasted or sautéed potatoes, shallots, pickled mustard seeds, and dill. Mix well. If needed, add another drizzle of oil and stir to combine.
Serve warm or refrigerate and enjoy cold. Garnish ideas: dill, parsley, chives, or a sprinkle of cayenne.
Notes
Thank you for the inspiration Healdsburg!Serving IdeasEnjoy this potato salad warm or cold and along side at dinner, barbecues, holiday meals, get togethers, or under eggs at breakfast.