I absolutely love potatoes. I love potato chips, french fries, potato wedges, potato salad, baked potatoes…you get it. I have never thought about making a vinaigrette to go over potatoes. This was so refreshing and earthy. I’m going to try making these with a parmesan italian vinaigrette to go with our caesar salad nights.
This recipe is very fresh, gluten free, healthy, and it’s vegetarian.
Sometimes in the summer, bringing a mayo based potato salad or dish to a bbq is not ideal. It can melt, spoil, and get soggy. This is a seasonal potato salad that will make it through the summer heat.
Ingredients: *1 lb. red skin potatoes, *1/4 cup ghee, *5 roma tomatoes, smoked and chopped, *1/4 cup red wine vinegar, *1 clove garlic, minced, *1 tbsps chopped shallots, *1 tbsp (more to taste) honey, *1/2 cup olive oil, *1 tbsp parsley, chopped, *salt & pepper to taste.
-Boil potatoes, whole with skin on, in heavily salted water. (about 2qts water with 1 1/2 tbsp. kosher salt) Boil until tender.
While the potatoes are boiling, prepare the vinaigrette.
-chop the Roma tomatoes.
Chop the shallots.
-Make the vinaigrette by combining all ingredients, except parsley, and seasoning to taste. This should be chunky, with a balance of sweet and salty flavors.
Once the potatoes are tender, remove them from the water and let them cool at room temperature.
Once the potatoes are cooled, quarter them with a knife.
Heat the ghee in a skillet. Once it begins to smoke, carefully add the potatoes; this may have to be done in two batches depending on the skillet size.
Fry for 8-10 minutes, turning them occasionally to make sure each side gets crispy.
Using a slotted spoon, pull out the crispy potatoes, and lay them on a flat sheet pan to cool.
Add in chopped parsley.
While the potatoes are still warm, toss with the vinaigrette and parsley. Adjust seasoning and serve!