As other parts of the country are celebrating “Sweater Weather”, this time of the year in Arizona continues to celebrate “Sunshine and Shorts Weather”. I am not alone, being new to Arizona loving this time of year after spending my first summer here. We moved here from Utah a year ago, so it’s only appropriate to continue to pay homage to the cooing temps this time of year in Arizona, and pay homage to summer classic side; the Potato Salad.
Our local farms like Whipstone, and Rhiba Farms and Briggs and Eggers have provided some of fall classics like apples, savory herbs, and root vegetables so I decided to incorporate them all into an Autumn Potato Salad.
Roasting potatoes to a crisp in my oven, then cooling them completely before tossing with diced local apples, savory herbs like thyme and parsley, and mayonnaise is the perfect segway into “sweater weather”.
Autumn Potato Salad
- Sheet Pan
- parchment paper
- Cutting Board
- Spatula or Large Spoon
- 3 each Potatoes Any variety, but seek colors from Yam, Sweet Potatoes, Purple Potatoes, or Tri Colored Carrots
- 4 each Apples Any Variety, skin on, acidulated (see notes)
- 1/4 c olive oil
- 2 each Thyme Sprigs Fresh is best
- 1/2 c Mayonaise
- 1 tsp Lemon Juice
- 1 quart Water
- 2 tsp Salt Season to taste
- 2 tsp Pepper Season to taste
- Heat oven to 350. Line sheet pan with parchment paper.
- Toss root vegetables with olive oil, and season with salt and pepper and arrange, single layer onto sheet pan.
- Bake until crisp about 30 -40 minutes. Remove from oven and cool completely.
- Make the acidulated water by adding lemon juice to water and mix together with a teaspoon of salt.
- Cut the apples into small diced and toss into acidulated water. Cover and refrigerate.
- Take a bowl, add the mayonnaise, the fresh thyme leaves, and toss the potatoes in it.
- Refrigerate to cold temperature.
- When ready to eat, toss with apples (drain from acidulated water and toss into potatoes).