Author Notes
A variation on simple potatoes salad. Veggies can be cooked in water as well, but I find that this salad has so much more taste when they are caramelized in the oven. —Cordelia
Ingredients
- Roasting the Veggies
-
1 pound
fingerling potatoes
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25
Brussels sprout
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salt
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3 tablespoons
olive oil
- Salad and Dressing
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1/3 cup of olive oil
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2 tablespoons of chopped parsley
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Big hand full of basil leaves
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2 cloves of garlic chopped
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2 teaspoons of honey
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1 tablespoon of vinegar
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3 tablespoons of mayo
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Juice from one lemon
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1/2 teaspoon of salt
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1/4 teaspoon of fresh ground black pepper
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2 teaspoon smooth Dijon mustard
Directions
- Roasting the Veggies
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Warm the oven to 400 degrees
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Wash the potatoes and cut the bigger potatoes in half
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put the potatoes in a backing sheet and drizzle 1.5 tablespoons of olive oil and the salt and mix well
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Roast the potatoes for 20 min. Turn them over after 15 min.
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In the meantime cut the Brussels sprouts bottoms, take some of the outer leaves and cut them two half.
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After 20 min add the Brussels sprouts to the backing sheet and drizzle the rest of the olive oil and add a bit of salt
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Roast for another 15-20 min until the potatoes get soft and the Brussels sprouts caramelized
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You can cut the potatoes in half lengthwise. Put in a bowl and let cool a bit.
- Salad and Dressing
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Put all the dressing ingredients in a food processor and process until mixed very well.
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Pour the dressing on the veggies (start with 3/4 of the amount and see if you need more) and mix gently until the veggies all covered with dressing.
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