foodperson.com

Still trying to decide what to take to that Independence Day potluck? Try this fabulous potato salad. It’s probably unlike any you’ve had at such an event because it’s easy, pretty and zingy. It’s a great way to use those luscious new potatoes now in farmers markets, and you don’t have to worry that your mayonnaise is going to make anybody sick.

The recipe is an adaptation of one from Lisa Curran, whom I interviewed years ago for the cooking column that I wrote for the Kansas City Star.

Roasted New Potato Salad

• 2 1/2 pounds red new potatoes
• About 11 tablespoons olive oil, divided
• 5 large cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dry thyme leaves, crumbled
• 1/2 teaspoon fresh rosemary leaves, or 1/4 teaspoon dry rosemary, crumbled
• 2 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup finely chopped shallots
• 1 cup torn arugula leaves, 1 cup watercress tops or 1/2 cup Italian parsley leaves

1. Scrub potatoes. If largish (about 4 to the pound), cut into 1/2-inch slices. Halve or quarter smaller potatoes.
2. Mix 6 tablespoons oil, garlic, salt, pepper, thyme and rosemary in large bowl. Add potatoes and toss to coat. Distribute mixture across bottom of well-oiled, heavy baking pan or baking dish.
3. Bake at 375 degrees, stirring occasionally, until potatoes are tender and golden brown, 40-50 minutes. Cooking time will vary with size of potato pieces. Allow potatoes to cool.
4. Transfer potatoes to bowl, and scrape pan drippings into measuring cup. Add enough olive oil to drippings to measure 6 tablespoons.
5. Whisk vinegar and mustard in small bowl. Gradually whisk in oil mixture. Mix in shallots. Pour dressing over potatoes and toss to combine. Season to taste with salt and pepper.
6. Let stand at least 1 hour at room temperature.
7. Add arugula, watercress or parsley to potatoes, and toss to coat. Mound salad on a platter.

Makes 6-8 servings