Last weekend I finally made it to Wegman’s. Have you ever been to this grocery store? For years I’ve heard all about it and I was worried it wouldn’t live up to the hype. I need not worry as it totally did! Fresh baked bagels and dinner rolls, delicious lunch meats, live lobsters, fresh made sushi, and a trail mix bar are just the tip of the awesome iceburg at this place. Living in a small town, I was like a kid in a candy store buying up everything I can’t get at home.
In the produce section they had just about everything I could ever want. Since the 4th of July holiday is coming up I was thrilled to find red, white, and purple potatoes that I could use to make a tri-colored potato salad. They had fresh herbs of every type, whole fruit and chopped fruit, and a crazy array of greens. It was such a fun trip and I can’t wait until my next one!
I used the red skinned potatoes, purple potatoes, and small fingerling potatoes to make my salad. I was going to boil the potatoes but switched it up and instead roasted them along with onions and garlic. I could have just eaten the potatoes as they were when they came out of the oven. Luckily I didn’t and was able to put them together in a potato salad.
I actually plated the salad two ways. The first was a deconstructed potato salad with the sliced potatoes in a red, white, and blue pattern with the dressing drizzled over top. The other way was the traditional way of mixing everything together in a bowl. I loved the dressing that I made for this. I skipped the mayonnaise and made and oil, vinegar, and mustard dressing which was fabulous with the tri-colored potatoes. This is a fun and festive potato salad that is great for a picnic (served traditionally) or a dinner party (served deconstructed).
- 2 lb. potatoes (red skinned, fingerling, and purple, sliced into ½ inch slices
- 1 large onion, cut into wedges
- 2 T. olive oil
- 1 t. sea salt
- 1 t. black
- 4 garlic cloves, minced
- 1 T. Dijon mustard
- 1 T. fresh lemon juice
- 1 T. red wine vinegar
- 1 t. sherry
- ¼ c. extra virgin olive oil
- 1 T. fresh parsley, chopped
- 1 T. fresh rosemary, chopped
- 1 t. sea salt
- 1 t. black pepper
- Preheat the oven to 450 degrees.
- Place the potatoes and onions in a single layer on two cookie sheets. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 10 minutes. Remove from oven, flip the potatoes, add the chopped garlic, and cook for 6-8 additional minutes or until the potatoes begin browning. Remove from oven and allow to cool slightly.
- Meanwhile, combine the Dijon mustard, lemon juice, red wine vinegar, and sherry. Whisk to combine. While whisking, slowly add the olive oil until combined. Stir in the parsley and rosemary. Taste, then add salt and pepper.
- If making the deconstructed salad, layer the potatoes in red, white, blue pattern on plates. Thinly slice the roasted onions and place a few on top of potatoes. Drizzle with the dressing.
- To make the mixed potato salad, place the potatoes in a large bowl. Thinly slice the roasted onions and add them to the potatoes. Pour the dressing over top and toss to coat.