This one is the perfect end-of-summer dish—crisp, fresh, tangy, crunchy & perfect 🤌
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For the potatoes:
1 1/2 lbs baby potatoes, quartered
1 1/5 tbsp olive oil
1 tbsp butter
1/2 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
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For the dressing:
1/4 cup olive oil
1/4 cup water
1 tbsp mayo or Greek yogurt
1 tbsp yellow mustard
1 tbsp apple cider vinegar
5 dates
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
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For the salad:
1/3 cup chopped cilantro, plus more for garnish
1/3 cup chopped green olives
1/2 cup thinly sliced red onion
2 tbsp chopped sun dried tomatoes
Slivered almonds, for garnish
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1️⃣Preheat the oven to 450.2️⃣Boil a large pot of salted water, add the potatoes and boil for 10-13 minutes. Drain the potatoes and discard the water. 3️⃣Add the hot potatoes to a baking sheet, then add the olive oil, butter, salt, paprika, garlic powder and oregano. Toss everything to combine and allow the butter to melt onto the hot potatoes. Place them in the oven for 25-28 minutes, until crisp. Toss the potatoes a couple times while roasting. 4️⃣While the potatoes roast, make the dressing. Add the olive oil, water, mayo, mustard, apple cider vinegar, dates, pepper, oregano, salt and garlic to a high speed blender. Blend until smooth.5️⃣Assemble the salad. Add the potatoes, cilantro, green olives, red onion and sun dried tomatoes to a large bowl. Add the dressing and toss. 6️⃣Top with almonds and more cilantro.
#potatosalad #potatoes #summerrecipe
1 Comment
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