I’ts May (yay)! And that means summer picnics are coming up soon, this potato salad uses no mayo, so it’s picnic friendly and it’s also a bit different from your average potato salad because the potatoes are roasted rather than boiled.
Rustic? What the hell does that mean? in this case, chunky, choppy, and not exactly traditional, you can even swap out ingredients or add more to them, snow peas, mushrooms, even jicama could be added as side players in this dish.
Rustic Potato Salad
5lbs new (or ‘baby’) red potatoes
1 bunch celery
1 bunch green onions (also known as ‘spring onions’ or ‘scallions’ depending on where you live)
1 bunch Italian (flat leaf) parsely
Juice of 2 lemons
Good Extra Virgin Olive Oil
Very Good Extra Virgin Olive Oil
1 TBSP rice vinegar
1 tsp kosher or sea salt
1 tsp fresh black pepper
2 TBSP dried rosemary
1/2 tsp sweet paprika
Pecorino Romano cheese
1 large cookie sheet
1 pair tongs
1 large mixing bowl
1 sharp knife
Preheat Oven to 400F
Clean but do not peel the potatoes, cut them into halves or quarters (to get a uniform size) Toss with the good olive oil, spread on cookie sheet cut side up, sprinkle with salt, pepper, rosemary & paprika. Roast for 30-35 minutes until they appear browned and slightly crispy. Allow to cool completely.
Roughly chop the celery, green onion, and parsley. Toss in bowl with potatoes. Add the lemon juice and rice vinegar, then add the really good olive oil just enough to coat the salad, grate the romano cheese over the salad, season to taste and serve.