Light it up!!! I said that like Mick Jagger if you were wondering. I’m talking about the barbecue….or the grill…or the bee bee queue! And what’s the first thing that comes to mind as a side dish?! I’m going to play mind reader and guess that you are thinking of Potato Salad!!! Because personally I don’t think I’ve been to a backyard BBQ where there wasn’t an option of at least three to pick from. But don’t you find that potato salad can sometimes taste like mayonnaise? Like just a big bowl of mayonnaise with chunks in it. The chunks being the tasteless potato part.
Confession: I am not a big fan of the white potato, and I’m pretty sure i’ve shared that before. Yes, I know they are jam packed full of potassium and they are also the base of the delicious French Fry, but I think my love took a slight turn towards sweet potato town when the dairy allergy kicked in.
How much fun can a potato really be if you can’t cover it in butter, sour cream, and cheese?! Better yet, has anyone ever tried the 3-cheese butter concoction at an infamous Canadian Steak House?!? That stuff will get you a one-way ticket to flavour town, the only problem is if I partake it will be followed by another ride in an ambulance to get there. I’ve taken 2 rides so far in my lifetime (3-cheese butter free). I’m not sure why but BOTH times there I am, in the ugliest pj’s I own, and in stroll the BEST looking paramedics of life to scoop me up and strap me to a stretcher. Coincidentally they never ask for my number?! I guess waving penguins on a purple pelted fleece backdrop don’t do anything for me.
Anyway back to the white potato… I will admit that my sister makes a pretty bomb ass version, and I will sometimes even go back for seconds, the trick is she doesn’t put half a jar of Hellman’s in there. Side note… I once witnessed a potato salad being made (creator shall remain nameless) and in the whole jar went, epic potato salad FAIL in my books!!! So I did the only thing that seemed appropriate, first I threw up a little bit in my mouth, then I avoided that dish for the rest of the night.
This summer if you’re looking for a mayo free potato experience try this “Sweet” Potato version.
Roasted Sweet Potato Salad
5-6 small organic sweet potatoes
4 small red onions
2 tbsp avocado oil
4 large handfuls of Arugula
120g of Feta Cheese
4 tbsp avocado oil
1- 2 tbsp of apple cider vinegar
2 tsp grainy mustard
salt and pepper to taste
Preheat your oven to 400 and line a baking sheet with parchment paper then set aside.
Next peel and chop your sweets into bite size pieces just make sure they’re not too small, we don’t want the little guys to burn.
Slice your red onion into thick rings and then toss everything in about 2 tbsp of avocado oil, and then onto the baking sheet and into the oven it goes.
You’ll find that after about 25-30 minutes your red onions will be ready perfectly charred, so when I throw everything onto my baking sheet I like to keep the potato to one side and the onion to the other. Makes it easier when you have to remove the onion and at this point I’m going to have you go ahead and flip those sweets over, get a nice crisp on both sides.
After another 20-25 minutes when everything is ready, let your onion and potatoes cool completely before you toss them in with the arugula and feta. Gives you time to whip up your dressing.
I just toss everything into a small Tupperware and then shake it like a Polaroid picture.
Toss, plate, serve, and enjoy.