Remember when I said I hated potato salad. I guess I was lying because I LOVE this potato salad. Love, love, love, like this is the best thing I’ve ever eaten, kind of love. The very day I posted my hatred for potato salad Jessica at How Sweet It Is posted this recipe for potato salad. I almost felt like it was a personal challenge to me. It probably wasn’t though since she has absolutely no idea who I am. But I took it as a challenge anyway. A challenge to convert myself from potato salad hater to potato salad lover.
I will never again say that I hate potato salad. Except for that mayonnaise-y potato salad. I still hate that. But this potato salad is different. I actually question whether it can really be considered potato salad. It is like no other potato salad I have ever seen. It is more like roasted vegetables with a garlic/herb/romano cheese/olive oil dressing. Roasting vegetables is my favorite vegetable preparation, potatoes are one of my favorite foods and I am obsessed with roasted garlic. I feel like this salad was made for me. It was love at first sight. I am officially a potato salad lover for life.
Here is what you’ll need
Chop the potatoes
Put everything into a bowl
Add the olive oil
Sprinkle with salt and pepper
Make sure everything is coated with oil
Spread evenly on a lined baking sheet
Cut the head off the garlic and coat with the extra oil
Place cut side up on the baking sheet
While the vegetables are roasting, start the dressing.
To the oil add the parsley and dill
And the romano cheese
Once the garlic has cooled squeeze it into the dressing as well
Smash it up and mix everything together
Transfer the vegetables into a serving dish and coat with the dressing
Try it, you will be a potato salad lover too!
Ingredients
- 2 medium sweet potatoes, peeled and chopped
- 2-3 large yukon gold potatoes, chopped
- 1 lb fresh green beans
- 2 heads of garlic, whole
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 2 tbsp romano cheese
- 3 tbsp fresh dill
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees. Peel the sweet potatoes and chop them into bite sized pieces. Do the same with the yukon gold. You can either peel them or leave them as is. Snap the green beans in half and be sure to remove the stem. Place everything in a bowl and drizzle with 2 tablespoons of olive oil and salt and pepper. Using your hands, toss the potatoes and green beans until they are coated. Line a baking sheet with parchment paper or foil and spread the potatoes and green beans evenly on the baking sheet. Chop off the top of each garlic head. Rub the head chopped side down in the oiled bowl to coat with olive oil. Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more.
- While the potatoes are roasting, in a separate bowl combine ¼ cup olive oil, parmesan cheese, dill and parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cooled, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.
- Put the potatoes and green beans into a large serving bowl and toss with the garlic/olive oil/ herb mix. Serve hot.
