There's a unique time warp that you enter when you juggle several things at one time. I’m not going to explain it because I know you’ve been there before. It seems I have entered said unique time warp and can’t find my way out. Last week I was feeling great about myself, went to bed, then woke up in the morning realizing my wine delusion. This week, I set out to redeem myself. Efficiency was my name, execution was my game. I was two posts ahead of schedule, had all my ducks in a row and I was brainstorming like mad for a fantastic side dish for Memorial Day weekend. If you’re thinking, wait, Memorial Day is in like a week, but you said you’re two posts ahead. EXACTLY. This is what happens when you enter the time warp.
Efficiency turned into scrambling, so I was determined to knock this recipe idea out in one go. This is not an ideal work situation because it’s hard to get something right on the first try, but it feels so good when it works out.
Enter the Memorial Day potato salad. I love a good potato salad, but I’m definitely more of a German potato salad gal than an American or Korean potato salad gal (weirdest thing, Koreans love mayonnaise-y American potato salad). I love bacon and I love vinegar, but I wanted to bring something different to the spud game. Roasting is not novel and neither is adding broccoli, but there is something magical about putting these two together in a salad with caramelized onions, bits of lemon and chunks of blue cheese. Blue cheese is a love (me) or hate (husband) kind of cheese and we ate it for dinner last night without the blue and it was delicious, so you can easily omit it. The greatest part of this side dish is that it’ll go with just about anything your eating.
Hope you’re lucky enough to get a three day weekend, but if not, I hope you’re at least planning on eating some great food!
ROASTED POTATO AND BROCCOLINI SALAD
The segmented lemons are essential to this dish. At first, I wanted to add the option of just using lemon juice, but the segments add a brightness and bite to the dish that the juice would not because the potatoes would soak up the juice. I promise, it’s worth the extra minute to segment and chop the lemon and here’s a quick tutorial if you don’t know how.
I’m in love with this salad and there are infinite ways to add or enhance this dish. To make a full meal out of it, I would add tuna, grilled octopus or hardboiled eggs to the mix.
1 lb fingerling potatoes, cut in half
½ large or 1 medium white onion, quartered but the root left in tact
8 oz broccolini, chopped
2 Tbs olive oil, divided
3/4 tsp kosher salt, divided
several grinds of black pepper
2 Tbs extra virgin olive oil
1-1 1/2 tsp red wine vinegar
zest of 1 large lemon
Segments of 1 lemon, finely chopped
1/4 cup chives, finely minced
1 oz crumbled blue cheese, optional but highly recommended
Preheat oven to 400ºF.
Arrange cut fingerling potatoes, preferably cut side down, and cut onions on one sheet pan. Drizzle half the olive oil over the vegetables with 1/2 tsp of salt. Toss and coat well.
Arrange broccolini on another sheet pan and coat with remaining olive oil and salt.
Roast the potatoes and onions in the oven for 35-40 minutes, turning the vegetables 20 minutes through roasting. Potatoes should be nicely browned and the onions should be caramelized on both sides. Roast onions longer if necessary.
Halfway through cooking, place the broccolini in the oven and roast until crisped and lightly browned.
Once all of the vegetables are roasted, set aside to cool slightly.
Chop the caramelized onions into roughly 1/4”-1/2” chunks.
Place all of the vegetables in a large bowl and toss with all of the dressing ingredients. Adjust the seasoning accordingly.
This salad is best served warm, however, it is easily made ahead of time.
If you are making it ahead of time, reserve the chives and blue cheese and add them to the salad just before serving.
Cover the salad with plastic wrap and keep it in the fridge for up to a day.
Rewarm in the oven or microwave, then add reserved chives and blue cheese just before serving.