*Vegan
I like a cookout as much as the next guy, but potato salad with mayo is as boring as televised golf. German potato salad is no better. The name sounds like a dodgy sex act, and all you did was put bacon bits and sugar on boiled potatoes. It’s time to give potato salad a healthier, tastier upgrade, my friends.
1½ pounds fingerling potatoes, halved lengthwise
5 garlic cloves, pressed or crushed or smashed
Kosher salt
3 tablespoons olive oil
3 scallions, whites and light green parts only, chopped
2 tablespoons champagne vinegar or white wine vinegar
1 teaspoon date syrup (If you don’t have date syrup, you can sub in brown sugar or honey, but if you knew what was good you’d have date syrup around.)
½ cup watercress leaves (You can keep a little stem on, but don’t make it all stemmy.)
2 tablespoons sliced black olives
1 tablespoon capers, chopped
1 cup fresh basil, roughly chopped
2 tablespoons chopped fresh mint
1 cup fresh chives (about 1 ounce), not so finely chopped
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a Silpat mat (a non-stick silicone baking mat).
2. In a medium bowl, toss the sliced potatoes and garlic with a pinch of salt and 1 tablespoon of the olive oil until evenly coated.
3. Place the potatoes and garlic on the lined baking sheet, and turn the potatoes cut side up.
4. Roast until fork-tender and slightly crispy 20 to 30 minutes. I don’t know what kind of oven you’re working with, so check often after 15 minutes.
5. Combine the scallions, the remaining 2 tablespoons olive oil, the vinegar, and the date syrup in a food processor. Process until it looks and tastes like a vinaigrette.
6. While the potatoes are roasting, combine the watercress, olives, capers, basil, mint, and chives in a large mixing bowl.
7. When the potatoes are done, add to the mixing bowl while still warm.
8. Pour the dressing into the mixing bowl and toss the salad.
9. Taste, and adjust the salt and pepper as needed.
EXTRA CREDIT: If you’re not vegan, throw some crumbled feta in there. Any herb you like works here, so use whatever you have at home or get creative. Tarragon, cilantro, and dill all work well.