This past week we finally had the chance to invite some friends over for a BBQ at our house. The weather has been typically unpredictable with moments of sun and lots of moments of rain and clouds. Summer in this part of the world usually makes its appearance for only a couple days at a time. Just incase we get spoiled and used to too many sunny days in one go!
In my mind, sunny days and bbq go hand in hand. A bright summer day makes me crave smokey barbecues, lots of yummy salads and refreshing cocktails (of course!). However, I’ve had to let go of this association a tad bit and be happy with bbqs in all sorts of weather!
Anyways, what’s a bbq without a potato salad? I’m sure with Fourth of July coming up in the States, everyone will be happily grilling with family and friends this weekend. There will be many potato salads about but I want to tell you that roasted potatoes are just so much more amazing than boiled potatoes! They’re irresistible right out of the oven and a guilty pleasure eating leftovers right out of the fridge. So much more flavorful and interesting texture wise. So it makes sense that this roasted potato salad is just perfect for me! I couldn’t help sneaking a few bites while it was still a bit warm, but it tastes amazing once it’s cooled down too. The radicchio is just so beautiful and has so much flavor. I’m not sure why I don’t use it more but I must make an effort to more often.
This will make a perfect addition to your spread, I’m sure! I’ll be celebrating with you over here in Germany, with a bit of potato salad and a bbq of course, despite what the weather brings!
Roasted Potato & Radicchio Salad
- 20 oz small waxy potatoes, peeled
- 1 scant tbsp vegetable oil
- 1 banana shallot, finely minced
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- 1 tsp honey
- 1/8 tsp salt
- fresh cracked pepper to taste
- 6 large leaves of radicchio, roughly chopped
Preheat the oven to 400°F/200°C. Dry the potatoes with a clean tea town and place in a large baking pan. Add the vegetable oil and rub over the potatoes with your hands to evenly coat. Place in the oven on the middle shelf and bake for 30 minutes until golden brown, turning once or twice.
Remove the potatoes from the oven and set aside to cool. Meanwhile, prepare the dressing. Place the shallot, white wine vinegar, extra virgin olive oil, dijon mustard, honey, salt and pepper in a small bowl. Whisk to evenly combine and leave to sit for 10 minutes for the shallots to mellow in flavor. Once the potatoes are lukewarm, place them in a large bowl along with the radicchio. Pour the dressing over and toss to coat. Finish with a sprinkle of finishing salt such as Maldon. Serves 4.