Autumn Potato Salad
Local Roots with Autumn Vibes Recreates the Classic
Equipment
- Sheet Pan
- parchment paper
- Knife
- Cutting Board
- Bowl
- Spatula or Large Spoon
Ingredients
- 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
Instructions
- 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).
Notes
One of the reasons that I personally gravitate towards potato salad as a year round recipe is because of its flexibility to accompany ANY dish. It easily makes a fast side dish to a weeknight dinner. This variety with the fall produce reminds is a good change and its a wonderful addition to the palate. The key is to make sure your apples are crisp and flavorful, and that is where the acidulated water comes into play. If you don't have any lemons, feel free to use a tsp of salt to acidulate the water instead. Add the apples right before plating to keep that crunch!