I was invited to a BBQ on Saturday with my dear friends who are, as I've said before, foodies. This sort of invite always sends me into a bit of a panic. I knew I had to bring my A game and, let's be honest, I'm more of a D leaguer when it comes to cooking.
So I did what any other woman would do. I tweeted an SOS.
CDG of Move Over Mary P came through with her recipe for Roasted Mustard Potato Salad. I was a skeptic, but, four hours before dinner, I made the snap decision to trust her.
Good decision.
I'm going to post my variation of this recipe here. Because you know I can't follow a recipe to save my life. Also because I wanted to reduce the Weight Watchers Points. For the full version, go check out her recipe. For the lower fat, lower carb, but still delicious version, give this one a whirl.
Low Fat Roasted Mustard Potato Salad
(4 Points per cup)
3 lbs potatoes (CDG suggests Yukon Gold or white because of the waxy thing. I don't understand why, but listen to her.)
1 head cauliflower
1 bunch green onions
1/2 sweet yellow onion
1/4 c. olive oil
1 c. dijon mustard
10 sprigs of thyme
salt and pepper to taste
2 c. plain Greek yogurt
Heat oven to 475. CDG says to turn it as high as it will go, which for me is 500. But that kind of scared me, so I stuck with 475.
1. Clean and chop potatoes, cauliflower and onion into equal size pieces and put in a bowl.
2. Chop the white parts of the green onions and add to the bowl.
3. Add mustard, olive oil, thyme (whole sprigs), salt and pepper. Mix it all together and dump onto a foil lined cookie sheet (or roasting pan) and spread to a single layer.
4. Cook for 45 - 50 minutes until the potatoes are browning and dry to the touch.
I'm going to interrupt this recipe to say that you can stop right here. No, really. You can. I'm actually going to make this as a hot side dish to go with ham or chicken. It was so delish as is that I could have happily eaten a whole bowl.
But if you want a salad...
5. After the potatoes cool to room temperature, remove the thyme sprigs, letting any leaves remain. In a bowl, mix in yogurt.
6. Garnish with chopped green onion and let it hang out in the fridge.
I swear to you that you'll think you've died and gone to potato nirvana.
And just in case you haven't yet gone to visit Move Over Mary P, do so. Now. She's my brain twin. But a way better cook. And while you're over there, download her book. Yes. She has a book. Which you'll love. You can thank me later.
13 comments:
Oh, Mandy!
Thanks for the recipe redux, the high praise, and the shout out. You are the bestest.
Really your only flaw is living three time zones away from me.
I will try this one, sounds delicious and easy enough even for the lazy me to do. Thanks for sharing!
Sounds absolutely delish! We love roasting just about every veggie that grows. Roasting even turned two brussel sprout haters into sprout lovers. (And if you bring them home on the stalk from Trader Joe's they look so cool, kidlets love them too!) This weekend we decided to make potato salad and Hubs was rather disturbed we were out of mayo. I suggested we use olive oil. He was disgruntled. But, he went ahead and made it with olive oil & mustard and other goodies. It was the best potato salad we've ever had. Now, I can only imagine how much better it would be with roasted potato & veggies in it! :>
Oh my GAH. Yeah, I can totally see why you'd want to serve this as a ho side all by itself. This looks amazing. Now I have to check out the original recipe as well.
For the record, I hate making potato salad because it's so hard to tell if the potatoes have all boiled to the correct point. This would make things SO much easier!
Thank YOU for the most delicious recipe.
If it's easy enough for me, it's easy enough for anyone. :)
It's so good. Also, I love roasted brussel sprouts and only tried them because you either tweeted or posted about them. :)
And SOOOOO good!
Okay, I am making this this weekend, but I am still trying to figure out how 5 lbs of potatoes (or 3 lbs of potatoes plus other veggies) can fit in a single layer in a roasting pan. I even have a fairly large cookie sheet that I can't really imagine being able to get 5 lbs of potatoes onto. I'm not even sure I have a bowl big enough. Am I just way over-estimating how much 5 lbs of potatoes is? (No, I'm not thinking of the 10 lb bag...)
The cookie sheet I used took up the entire top rack of my oven. And I had to build foil "sides" on it to get everything to fit.
My oven is only about 15 inches wide. I may have to do this in batches.
I had to do it in batches when I doubled the recipe. I started off just kind of piling them in, but they didn't roast properly.
Five pounds is not as much as I was picturing, but I still have to do it in batches. The first half has been in the oven for 10 minutes and it smells AMAZING.
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