The last few months have found me practically addicted to Food & Wine magazine (though I do very little reading about the wine part), and I've finally succumbed and ordered a subscription.
Tonight we tried a recipe from their "Best New Chefs" issue, though I modified it somewhat based on what we had on hand. I was skeptical at first, roasting potates in my warm third floor apartment, but it was totally worth it. It even got a double-thumbs up from Brett, which is always a good sign.
Warm Potato Salad (adapted from Food & Wine, July 2008)
Serves 4 as a side salad.
- 1.5 lbs white potatoes (we used potatoes fresh from the farmer's market)
- 1/4 + 3 tbsp olive oil (extra-virgin)
- salt & pepper (we used sea salt, and smoked sea salt, and freshly ground pepper)
- 2 tbsp grainy mustard
- 1.5 tablespoons apple cider vinegar
- 1/4 red onion, thinly sliced
- 4 cups fresh spring mix, washed and dried
- Preheat over to 425 F. Cut potatoes into bite-sized wedges. Scatter on a ridged baking sheet and drizzle 3 tbsp olive oil over top. Toss with your hands to coat evenly and spread out in a single layer. Top with salt and pepper, and roast in oven for approx. 25 minutes, turning them halfway through to ensure that nothing sticks to the pan.
- In a small container, add 1/4 cup olive oil, mustard, and red wine vinegar. Cover/seal and shake to mix. Set aside.
- Toss potatoes with onion and arugula. Add dressing to taste and toss again. Serve warm.