Not your typical soggy potato salad. Gotta say, I’ve never been a real big potato salad fan. But in truth, I’m not a boiled potato fan either..maybe that’s why I don’t typically like the American-style potato salad that makes an appearance at the barbecue.
Roasting is a different story. Almost any veggie roasted tastes better in my book. So I decided to reinvent the potato salad by roasting it.
Potatoes are good for you if they are prepared the right way. They are a great source of fiber, potassium, and vitamin C. Yes, they are high in carbohydrates, but the good kind cause they contain resistant starch which may have additional health benefits. Read more about resistant starch here.
Beer-Roasted Potato Salad w/ Brussels and Bacon
24 oz fingerling potatoes, tri colored
1 lb brussels sprouts
5 slices center-cut bacon
1 cup beer
1 tsp toasted onion, minced and dried
1 tsp garlic, minced and dried
4 fresh rosemary sprigs
Preheat oven to 450 degrees F. Slice potatoes and brussels sprouts lengthwise. In large bowl, quickly soak vegetables in beer. Place on rimmed baking sheet and top with onion, garlic, rosemary, and drizzle of olive oil. Bake 45 minutes, and stir midway through baking. Sprinkle roasted vegetables with kosher salt, break up the bacon, and add extra olive oil if desired.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.