Autumn Potato Salad
Ingredients
The salad
-
1½
pounds
small, waxy potatoes
-
½
pound
baby carrots
-
½
pound
parsnips
-
6
medium
shallots
-
¼
cup
extra virgin olive oil
-
2
pinches
sea salt
-
2
bunches
scallions (green onions)
-
2
cups
cooked wild rice (optional)
The vinaigrette
-
2
tablespoons
red wine vinegar
-
1
small
shallot, minced
-
2
teaspoons
whole grain mustard
-
¼
teaspoon
fine grain sea salt
-
⅓
cup
olive oil
-
1
tablespoon
heavy cream or creme fraiche (optional)
Instructions
- Preheat the oven to 375°F.
- Toss the potatoes, carrots, parsnips, and shallots with olive oil and salt in a large bowl.
- Spread the vegetables in a single layer on a baking sheet.
- Add the scallions to the bowl and coat them with residual oil.
- If there's space, add the scallions to the baking sheet or use a separate one.
- Bake the scallions for about 20 minutes and the other vegetables for 40 to 60 minutes until golden and tender.
- While the vegetables roast, prepare the vinaigrette by mixing red wine vinegar and minced shallot in a bowl and letting it sit for 20 minutes.
- Whisk in mustard and salt, then slowly add olive oil while whisking.
- Optionally whisk in cream and adjust seasoning to taste.
- Once the vegetables are done, toss the wild rice with a splash of vinaigrette in a large bowl.
- Serve the roasted vegetables on top of the wild rice or mix them together with remaining dressing and scallions.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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