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Roasted Provincial-Style Potato Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.23

$2.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian salad
spoonacular Score:44%

Spoonacular Score: 44%

 

You can never have too many side dish recipes, so give Roasted Provincial-Style Potato Salad a try. This gluten free, dairy free, whole 30, and vegetarian recipe serves 4 and costs $2.23 per serving. One serving contains 378 calories, 5g of protein, and 21g of fat. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have capers, garlic cloves, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Try Roasted Provincial-Style Potato Salad, Roasted Provincial-style Potato Salad, and Provincial Potato Salad for similar recipes.

Ingredients

Servings:
2 Tb
2 Tb capers
capers
4 tsps
4 tsps dijon mustard
dijon mustard
2 tsps
2 tsps fresh lavender
fresh lavender
2
2  garlic cloves
garlic cloves
0.5 cups
0.5 cups mayonnaise
mayonnaise
2 lb
2 lb new potatoes
new potatoes
2 tsps
2 tsps rosemary
rosemary
some
some salt and pepper
salt and pepper
1
1  shallot
shallot
2 tsps
2 tsps thyme
thyme
2 Tb capers
2 Tb
capers
4 tsps dijon mustard
4 tsps
dijon mustard
2 tsps fresh lavender
2 tsps
fresh lavender
2  garlic cloves
2
garlic cloves
0.5 cups mayonnaise
0.5 cups
mayonnaise
2 lb new potatoes
2 lb
new potatoes
2 tsps rosemary
2 tsps
rosemary
some salt and pepper
some
salt and pepper
1  shallot
1
shallot
2 tsps thyme
2 tsps
thyme

Equipment

baking sheet
baking sheet
oven
oven
frying pan
frying pan
baking sheet
baking sheet
oven
oven
frying pan
frying pan


Instructions

  1. Preheat the oven to 400*. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.
  2. Shake the pan to spread the oil around; then roast for 30-40 minutesuntil golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.
  3. Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo. Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brineits really salty!
  4. Cover and refrigerate until ready to serve. Serves 4+.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.23
Ingredient
2 Tbs capers
4 teaspoons dijon mustard
2 teaspoons fresh lavender
2 garlic cloves
½ cups mayonnaise
2 pounds new potatoes
2 teaspoons rosemary
1 shallot
2 teaspoons thyme
Price
$0.62
$0.20
$0.36
$0.13
$0.57
$6.66
$0.03
$0.14
$0.21
$8.91

Tips

Health Tips

  • You can use yogurt instead of mayonnaise to salads more protein rich and less heavy.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Whether packed in salt or brine, it's a good idea to rinse capers to remove some excess salt. In case you're wondering what the difference between capers and caper berries is, capers are flower buds, while caper berries are the product of the same flower buds being allowed to mature and produce fruits (i.e. the caper berries!) Most sources say the two are not interchangeable, as they differ in both size and flavor.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
378 Calories
5g Protein
21g Total Fat
42g Carbs
10% Health Score
Limit These
Calories
378
19%

Fat
21g
33%

  Saturated Fat
3g
21%

Carbohydrates
42g
14%

  Sugar
2g
3%

Cholesterol
11mg
4%

Sodium
553mg
24%

Get Enough Of These
Protein
5g
11%

Vitamin C
47mg
58%

Vitamin K
51µg
49%

Vitamin B6
0.72mg
36%

Potassium
1002mg
29%

Fiber
5g
23%

Manganese
0.43mg
22%

Magnesium
59mg
15%

Phosphorus
147mg
15%

Copper
0.29mg
14%

Vitamin B1
0.21mg
14%

Iron
2mg
13%

Vitamin B3
2mg
12%

Folate
41µg
10%

Vitamin B5
0.77mg
8%

Vitamin E
1mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.81mg
5%

Calcium
49mg
5%

Selenium
3µg
5%

Vitamin A
88IU
2%

covered percent of daily need

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