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
Continue After Advertisement
Ingredients
- Roasting the Veggies
-
1 pound
fingerling potatoes
-
25
Brussels sprout
-
salt
-
3 tablespoons
olive oil
- Salad and Dressing
-
1/3 cup of olive oil
-
2 tablespoons of chopped parsley
-
Big hand full of basil leaves
-
2 cloves of garlic chopped
-
2 teaspoons of honey
-
1 tablespoon of vinegar
-
3 tablespoons of mayo
-
Juice from one lemon
-
1/2 teaspoon of salt
-
1/4 teaspoon of fresh ground black pepper
-
2 teaspoon smooth Dijon mustard
Directions
- Roasting the Veggies
-
Warm the oven to 400 degrees
-
Wash the potatoes and cut the bigger potatoes in half
-
put the potatoes in a backing sheet and drizzle 1.5 tablespoons of olive oil and the salt and mix well
-
Roast the potatoes for 20 min. Turn them over after 15 min.
-
In the meantime cut the Brussels sprouts bottoms, take some of the outer leaves and cut them two half.
-
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
-
Roast for another 15-20 min until the potatoes get soft and the Brussels sprouts caramelized
-
You can cut the potatoes in half lengthwise. Put in a bowl and let cool a bit.
- Salad and Dressing
-
Put all the dressing ingredients in a food processor and process until mixed very well.
-
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.
See what other Food52ers are saying.