I'm talking about potato salad. What else? I know you'd love to discredit me, and say some nonsense about how potato salad is a fair weather friend. I'm sure you'd try to say that as soon as it gets cold, they are nowhere to be found; and that I should have gone with the more sensible grilled cheese, or some shit like that. Well, that's not my thing. I don't give up when the going gets tough, and neither does potato salad. Life can be tough sometimes, but if you've got the right support, you will always come out on top.
roasted potato salad + chard + olives
- 5-6 medium golden potatoes, cut into 1 inch cubes
- 1 tablespoon coconut oil, melted
- 2 garlic cloves, minced
- 3 cups swiss chard leaves, cut into ribbons
- 2 tablespoons lemon juice
- 1/4 sliced green olives
- 1 tablespoon sesame seeds
- salt + pepper to taste
- freshly grated parmesan, to finish
Preheat oven to 350 degrees.
Combine coconut oil, potatoes, and garlic in cast iron skillet, dutch oven or casserole. Liberally sprinkle with salt, the potatoes need it. Place on rack in top middle third of the oven. Roast potatoes, stirring occasionally for about an hour, or until potatoes are fork tender.
Add chard leaves to potatoes and drizzle with lemon juice. Return to the oven until chard begins to wilt. Carefully mix greens into the potatoes until they are well distributed. Return to the oven for another five minutes.
Remove from oven, season to taste ( they will probably need additional salt at this point ). Add sesame seeds, olives, and parmesan. Toss together. Serve warm. Enjoy.