Hello, springtime (and all you lovely people)! Potlucks, picnics and delicious seasonal produce are all swiftly on their way! I’m no fan of hot weather, but I am all about farmer’s markets and colourful food. I made this salad for my wedding and people raved, so I decided to do a feature on it (a year and a half later). Crispy sage, sweet roasted garlic and a red wine vinaigrette bring this potato salad to a new level – way beyond that mushy, colourless potato salad you get at the deli. On the flip side of right now, what an exciting way to transition from summer to fall – a potato salad with a classic fall flavour: sage!
10 to 12 medium red skinned potatoes, scrubbed and chopped
~20 large sage leaves
2 heads garlic, tops cut off
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Toss together the potatoes, sage leaves and 2 tablespoons of olive oil. Place the heads of garlic on a sheet of tin foil, drizzle with oil and seal the garlic heads with the tin foil. Place the package of garlic on the baking sheet and bake for about 35 minutes, until the potatoes have browned and the sage is crispy. Remove from the oven and open the tin foil to let the garlic cool.
Red Wine Vinaigrette
1/4 cup red wine vinegar
1/4 cup vegan mayonnaise (use soy-free, if that is an allergy)
1/3 cup extra virgin olive oil
1 clove garlic, peeled and grated over a microplane
2 shallots, peeled and diced
Large handful Italian flat leaf parsley, chopped finely
2 heads roasted garlic, chopped, see above
1/4 teaspoon salt
Freshly cracked black pepper, to taste
Whisk or shake all ingredients together until well combined.
Toss the roasted potatoes and sage with the red wine vinaigrette, while they are still warm. Taste for seasoning and adjust to your preference. Serve warm or at room temperature. Greatly improved if stored in the fridge overnight.