Roasted Potato Salad with Red Onions and Rosemary

If you’re getting out the grill to celebrate Lag BaOmer or because the warm weather is finally here or just because grilled food is so so good — have you decided about a side dish to go with those chicken legs or salmon steaks or hot dogs.

How about potato salad?

I make all sorts of potato salad, but because roasted potatoes are a classic food for Lag BaOmer, I went the extra step and roasted the potatoes for this version. The crispy edge added a really satisfying texture and the flavor was extra rich because the high heat caramelized the onions. I used a cast iron pan and suggest that for best results. Your oven is fine (instructions below) but if you have room for the pan on the grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

Roasted Potato Salad with Red Onions and Rosemary

• 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

• 1 small red onion, sliced

• 5 tablespoons olive oil

• 3 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 3 tablespoons chopped fresh parsley

• 2 teaspoons chopped fresh rosemary

• salt and freshly ground black pepper to taste 

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces and place them in a bowl with the onion slices. Pour 2 tablespoons of the olive oil over the vegetables, toss them to coat all sides and place them in the preheated pan (or use an ovenproof pan or baking sheet). Roast for 25-30 minutes, mixing 2-3 times, or until lightly browned and crispy. While the potatoes are cooking, mix the remaining olive oil, lemon juice and Dijon mustard in a large bowl. Add the roasted potatoes and onions when they are done. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Serve still warm or at room temperature.

Makes 4-6 servings

Roasted Potato Salad

Although my Mom was a really good cook, there were a couple of recipes of hers that I absolutely didn't like. For example, her potato salad, made with cooked, cut up all-purpose Eastern potatoes mixed with onions and Miracle Whip.

And because I didn't like that potato salad or even that style of potato salad, I have spent years experimenting with different recipes.

A while ago I tried making potato salad using roasted potatoes and it opened up a whole new range of options. Roasting gives an entirely different texture and flavor to potatoes and, of course to any salad you create with them.

There's a wonderful recipe for Roasted Lemon-Rosemary Potato Salad in my book, The Modern Kosher Kitchen.

This one was a big hit recently at a buffet get-together at my house. A good choice for a Labor Day picnic.

Roasted Potato Salad

• 2-1/2 pounds small red bliss or baby Yukon Gold potatoes
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1/2 cup chopped red onion
• 1/4 cup white wine
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh parsley
• 2-3 teaspoons chopped fresh herbs such as thyme, savory, rosemary, marjoram (or a mixture)

Preheat the oven to 450 degrees. Wash and dry the potatoes and cut them into bite size pieces. Place the potatoes on a baking tray. Pour 2 tablespoons of the olive oil over the potatoes and toss to coat them. Sprinkle with salt and pepper and roast the potatoes for about 25 minutes or until tender. Remove the tray from the oven and place the potatoes in a bowl. Add the red onion and pour in the white wine. Toss the ingredients and let cool slightly. Whisk the remaining olive oil, white wine vinegar and mustard and pour over the potatoes. Add the parsley and herbs, toss and let stand for at least 15 minutes before serving.

Makes 8 servings