The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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A potato salad for your next ____

June 8, 2011 , ,


Terrific TV Tuesday was back with a bang last night! We’ve been on hiatus for a bit. I’m not sure what happened and then all of a sudden we had four Nurse Jackie’s to watch! Things kind of came together perfectly – most likely because we planned it so last minute.

And well, we’re awesome which has everything to do with it.

We dived into food52 around noon yesterday and came up with the Tuscan Grilled Zucchini & Summer Squash which then lead us to the Spanish Roasted Potato Salad. We decided to break out the grill and also do a basic chicken breast. I’m going to talk about the Spanish Roast potato salad today and then tomorrow we’ll delve into the Tuscan Squash.

Summer squash and zucchini are beginning their season at the market as are Purple potatoes. While I had to succumb to going to Whole Foods (because it was a Tuesday)and getting regular organic red and yellow potatoes from only God know where, this recipe no doubt would have been amazing with a melody of potatoes of varying colors.

The Spanish roasted potato salad was in one word GARLICKY. I mean, I still taste this sucker this morning. But, as I like to say when it comes to food, no regrets. This potato salad will rock your world.

It’s a fun, semi-health smart play on Spanish patatas bravas. The potatoes in the original recipe are quartered and then roasted in the oven. We opted for slicing, layering on foil (sprayed with nonstick!) and then grilling.

Enjoy!

Serves 3-4
• 1 pound pound small Potatoes (white or red)
• 3 tablespoons Olive Oil
• 1 1/4 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 4 Cloves of Garlic finely chopped
• 4 tablespoons Mayonnaise
• 1 tablespoon Lemon Juice
• 1 teaspoon Dijon Mustard
1. Wash and slice potatoes into ¼” slices.
2. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet (covered in foil which is sprayed with nonstick) in a single layer.
3. Grill the potatoes for 30 minutes (or until soft but not breaking) flipping three times during baking. Make sure they turn a nice golden brown.
4. Take out off the grill and allow to cool.
5. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.

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