This potato salad kicks arse. Roasted garlic, green olives, sun dried tomatoes, whole grain mustard, loads of parsley, and absolutely no mayonnaise. Measurements really aren't necessary; just throw in as much of each ingredient as you like to make a salad that knocks your knickers off.
1-2 Whole heads of garlic
A pound or two of potatoes - I used a mix of red and yukon gold
2-4 hard boiled eggs
1/2 - 1 cup pitted green olives, rough chopped
Small handful of sun dried tomatoes - sliced into strips
1/2 - 1 white/yellow/red onion, french cut
1 big bunch fresh curly parsley - chopped
Extra virgin olive oil
Fresh lemon juice or apple cider vinegar
1-3 tsp whole grain mustard
few drops of honey
- Start by roasting the potatoes and the garlic.
- Garlic: There are many other ways to do this, but here's one: Cut the tops off of the garlic heads, drizzle a bit of olive oil over them along with a pinch of salt, and throw them into the oven, 400 F until they get soft and start to brown.
- Potatoes: Place washed, cut potatoes, into a large bowl. Add a splash of olive oil and a few teaspoons of seasoning, along with a fat pinch of salt. Toss to coat. Roast along side the garlic, in a hot hot oven, until they're satisfactorily brown. (You'll want to give them a flip after about 15 minutes to get even browning.) I seasoned with coriander, cumin, paprika, pepper, and a dash of turmeric, but you could experiment with different spice combinations - Italian seasoning would be nice, or just S&P if you want to keep it simple
- While the potatoes and garlic roast, hard boil your eggs and whisk together the dressing. Again, simple rules for vinaigrette are 1:3 vinegar/lemon juice to oil. Experiment to find the ratio you love the best, just keep adding until it tastes right. No worries if you make too much, it keeps well in the fridge. Add a tablespoon or so of good quality mustard and few drops of honey to help with homogenization.
- Throw everything into a big bowl and mix well. Enjoy! This is great when it's fresh and warm, and continues to get better as the flavors meld.