After I quit my job and started working at the deli/teaching yoga, I was seriously down some cash and needed to find a way to make ends meet. My parents (local and working entirely way too much) asked if I would be their ‘personal chef’ for a while, as I got my finances under control. I would cook for hours on Sundays preparing a menu of 3 side dishes and 3 main dishes, then freeze and deliver. Understandably there were some serious mishaps (Chicken Vesuvius was never attempted again), but this Warm Sweet-n-Savory Potato Salad turned out awesome. This is a twist on German potato salad and is great in the winter served warm.
Side dish for 4 people
2 medium sweet potatoes or yams (quartered and peeled)
2 lbs baby Fingerling, red or Dutch baby potatoes (quartered and not peeled)
2 celery stems, diced small
Fresh parsley to garnish
2 tablespoons olive oil
Cutting the potatoes:
You want them to be the same size. Sweet potatoes cook faster than regular white potatoes, so don’t freak out if you make them a little bigger. Split sweet potatoes/yams in half lengthwise, then again lengthwise. Chop into 1″ chunks. Slice Fingerling’s in half, then half again.
Vinaigrette: Whisk together…
1 tablespoon Dijon mustard
1 tablespoon honey mustard
2 tablespoons apple cider vinegar (or more to taste – I like my vinegar!)
Optional: 1 tablespoon ginger, fresh, minced
1/4 teaspoon pepper
Preheat oven to 475*F.
Prepare potatoes by cutting into 1″ bite sized pieces; bring 1 teaspoon salt and a few cups of water to a boil, add potatoes and cook for 6 minutes, until a fork can pierce but not mash the potatoes. Strain and gently toss with olive oil (using the same pot you boiled in saves dishes!); spread on a cookie sheet in a single layer.