Make a note of it for any upcoming barbecues or picnics, it travels well.
I’m a big fan of the classic deli salad – though I tend to apply a twist to it, like with this red potato salad – on occasion. But much too often, it can be overwhelmed by one flavor (read: not very delicious mayonnaise).
This salad is flexible – you can omit or add to it depending on likes, dislikes or seasonal availability.
And yes, you could even change the honey mustard dressing to a homemade mayo if you’d like. Just remember to keep the creamy and crunchy elements to balance each other out.
This weekend was a bit cloudy and grey in New York. Not that I should complain, soon enough it will be unbearable hot and humid and I will be looking forward to weekend escapes from the city.
But this past Sunday, a group of friends and I were able to walk from one end of Broadway (in the Bronx) to the other end (by Wall Street). There were plenty of food stops along the way, in true multicultural NY fashion – paletas, pizza, soft-shell crab, Japanese style cream puffs, and lots of ices. As ever, we documented it over on instagram!
Summer is really the best.
Roasted potato, pearl onion & chicken salad
- 5-6 medium-sized new potatoes, halved
- 1 cup pearl onions, peeled
- 1 large, ripe avocado
- 3 stalks of celery
- 1/3 cup mint, picked
- 1/2 cup thinly sliced radish
- 2/3 cup cold roast chicken, shredded
- honey mustard dressing: olive oil, rice vinegar, light honey, and strong wholegrain mustard
- salt, pepper
1. Preheat oven to 450F. Toss the potatoes and onions with a bit of olive oil and salt and pepper. Roast until the potatoes are fork tender and the onions and just golden and lightly browned.
2. Let the potatoes cool, then cut them into smaller pieces.
3. In the meantime, chop the celery, slice the radish and avocado and make the dressing by combining 1/3 cup of olive oil with 2 T vinegar, 2 T honey and 2 T mustard. It doesn’t have to be wholegrain, but it looks nice in the finished salad!
4. Chiffonade the mint leaves and shred the chicken (this is great for any leftovers from your roast!).
5. Now combine all of the ingredients and toss gently with dressing and mint leaves. Taste for seasoning and add a little more salt and/or pepper as needed.