Roasted Red Potato Salad
Ingredients I:
| 6 Lbs. |
Red Potatoes |
| 4 Cloves |
Garlic, Chopped |
| 1 Tsp |
Wh. Oregano, Dried |
| 1 Tsp |
Wh. Thyme, Dried |
| 1/4 Cup |
Olive Oil |
| Light Sprinkle |
Salt |
| Light Sprinkle |
Black Pepper |
Ingredients II:
| 1-1/2 Cups |
Celery |
Small Diced (About 1/8") |
| 4 Tbsp |
Sweet Relish |
|
| 1/2 Cup |
Onion |
Minced |
| 3 Ea. |
Green Onion |
Cleaned And Chopped Fine |
| 2 Tbsp |
Chinese Parsley |
Chopped Coarse |
| About 1 Cup |
Mayonnaise |
|
| About 1 Cup |
Sour Cream |
|
| 2 Tbsp |
Dijon Mustard |
|
| To Taste |
Salt |
|
| To Taste |
Black Pepper |
|
Method:
- Scrub Potatoes So Skin Is Clean. Drain Water From Potatoes. Lay Out On A Sheet Pan, And Mix With Garlic, Herbs, Salt, Pepper And Olive Oil. Roast In Oven At 3750f Until Done.
- Slice Potatoes (See Chef For Proper Slice). Spread Out In A Thin Layer On A Sheet Pan And Let Cool In The Refrigerator.
- When Cool, Add Remaining Ingredients Except Mayonnaise And Sour Cream, And Mix Carefully To Avoid Breaking The Potatoes.
- Combine The Mayonnaise And Sour Cream And Whip Until Smooth. Add Enough Of The Mayo/Sour Cream Mixture To Bind All The Ingredients Together. Again Mixing Carefully To Avoid Mashing The Potatoes.
- Season To Taste With Salt And Pepper.
Source: Chef Ronald Ng, CCSF
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