Dinner Series: Roasted Salad

Ronda L. Halpin

Last time around, we featured amazing BBQ ribs and promised closer looks at the fantastic sides we pictured alongside them. So this time, we're talking tater salad. And not just any tater salad - this one boasts roasted spuds and a fantastic caesar dressing:

I nestled the creamy potato salad over a plate of mixed greens from my CSA box, but feel free to use what you have on hand. Everything from romaine to spinach leaves will work. And it adds a little green to your plate when you add a scoop or three to your plate:

I favor red potatoes in my house because they are highly versatile, roast well, and don't leave my husband's face contorted with misery. He's not a fan of plain 'ol Idaho taters, though I've been known to go to the store to get one perfect tater for baking when I'm in the mood for comfort food. *shrug* I guess it takes all kinds to make the world work, right? By the way, he loves this potato salad and that is high praise coming from someone who purports to despise spuds.

Roasted Caesar Tater Salad

  • 1 T. olive oil
  • 1 clove garlic, peeled and minced
  • 1 lb. red potatoes, scrubbed and cut into bite-sized pieces
  • 1/4 c. sliced green onions
  • 4 c. mixed greens
For the dressing:
  • 2 anchovy filets
  • 1 clove garlic, peeled and minced
  • 2 T. mayonnaise
  • 1 T. mustard
  • 1 tsp. white vinegar
  • 1 tsp. lemon juice
  • 1 T. grated Parmesan cheese
  • 1/4 c. olive oil

Preheat the oven to 400° F.

Add the olive oil and the garlic to an oven-proof skillet and sauté for one minute. Add the potatoes, stir to coat and season lightly with salt and pepper. Place the skillet in the oven and roast the potatoes for 30 minutes or until they are a light golden brown.

Make the dressing by combining the anchovies, garlic, mayonnaise, mustard, vinegar, lemon juice and Parmesan cheese in a small food processor, blender or immersion blender cup. Puree and then, with the machine running, slowly pour in the olive oil. Season with pepper and salt, if desired, although it will probably be salty enough.

Toss the roasted potatoes, green onions, and dressing. Spoon onto a serving plate lined with mixed greens.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes

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