It’s that time of year for potato salads. (Can I get an amen!?)
It’s that time for potato salads and picnics. Potato salads and BBQs. Potato salads for long lunches in the park. Potato salads for hot days at the beach. Potato salads for breakfast. Don’t judge.
It’s time for potato salads and this Memorial Day weekend, I wanted to give you a very special version to try. One that celebrates the freedom to make this classic dish without globs of mayonnaise or lots of potato skin peeling or even any hot steaming. Or even potatoes for that matter, if your kidneys can’t handle them (but more on that later).
Because the star of this potato salad isn’t the potato at all. It’s the peach. Or the nectarine. Or the pitted cherries. Or even the rhubarb (if you want to get real crazy) that roasts in the oven with all the other root vegetables. Providing a naturally sweet, juicy dressing with every bite you take. No buttermilk or oil needed. Just Mother Nature’s own secret sauce.
Scoot over, potato.
So if you’re up for minimal chopping, minimal work, and maximum results, than this is definitely the potato salad for you. For this Memorial Day weekend. For this summer. Or for breakfast on Sunday. And get ready, people. Your friends will definitely want the recipe. And it’s ok to give it to them.
Enjoy and chow on.
SUMMER FRUIT AND ROOT SALAD
makes 6 to 8 small servings
- 2 large russet potatoes (or 1 head cauliflower for those on a low-potassium diet)
- 3 cups radishes (about a dozen radishes), root and tip removed
- 2 large carrots, cleaned and end removed
- 2 teaspoons whole black peppercorns
- 1/2 teaspoon salt-free garlic powder
- 1/4 teaspoon dried dill or salt-free celery seed
- Pinch or three of red chili pepper flakes
- 2 peaches (or nectarines, cherries, or rhubarb), pit or stem removed
- 10 large garlic cloves, peeled and cut in half lengthwise
- 1 serrano chili pepper, sliced into thin rounds
- 3 tablespoons chopped fresh dill or parsley or cilantro
Heat oven to 375dg F.
Grease a large baking pan with oil or oil spray and then cut the potatoes, the radishes, and the carrots into similar size chunks, halves, and rounds. Then place them into the baking pan. Add 3 tablespoons of oil and the spices to the pan, and give it a good shake or a mix to make sure everything is evenly distributed. Then place the pan into the oven for 30 minutes.
As the roots roast, cut your fruit into chunks the same size of those potatoes and set aside. When the 30 minutes are up, carefully removed the pan from the oven, use a spatula or wooden spoon to mix up the roots and make sure nothing is burning to the bottom. Add the fruit, the garlic, and the serrano slices. Add one more tablespoon of oil, give it a good mix again, and place back into the oven for another 20 minutes.
Finally, remove the pan from the oven and transfer the roots and fruit to a large serving bowl. Add the fresh herbs and give it a gentle toss. Serve. Bask in the glow of culinary glory.
+ Sodium Count: Potatoes: 22mg per large potato; Radishes: 45mg per cup; Carrots: 42mg per medium carrot