Crispy Potato Salad w/ Smoked Tomato Vinaigrette

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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.

More from Chef Alyssa’s Kitchen

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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.

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-Boil potatoes, whole with skin on, in heavily salted water. (about 2qts water with 1 1/2 tbsp. kosher salt) Boil until tender.

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While the potatoes are boiling, prepare the vinaigrette.

-chop the Roma tomatoes.

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Chop the shallots.

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-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.

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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.

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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.

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Fry for 8-10 minutes, turning them occasionally to make sure each side gets crispy.

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Using a slotted spoon, pull out the crispy potatoes, and lay them on a flat sheet pan to cool.

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Add in chopped parsley.

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While the potatoes are still warm, toss with the vinaigrette and parsley. Adjust seasoning and serve!

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