Autumn Potato Salad Recipe



Serves 6. Preparation: 15 min, cooking: 45 min.


  • 1 1/2 pounds of potatoes, well-scrubbed and quartered
  • 1/2 pound carrots, well-scrubbed and halved or quartered
  • 1/2 pound parsnips, well-scrubbed, and halved
  • 1 onion
  • 1/4 cup extra virgin olive oil
  • 2 big pinches of sea salt


  • 2 tablespoons red wine vinegar
  • 1 small shallot, minced
  • 2 teaspoons whole grain mustard
  • 1/4 teaspoon fine grain sea salt
  • 1/3 cup of olive oil
  • 1 tablespoon heavy cream or creme fraiche (optional)
  • 2 cups cooked wild rice (opt)


  1. Preheat oven to 375°F.

  2. In a large bowl toss the potatoes, carrots, parsnips, and onions with 1/4 cup of olive oil and 2 big pinches of salt. When the ingredients are well coated, turn them out onto a large baking sheet in a single layer. If there is room on your baking sheet add the onions in their own corner (they take less time to roast and you will need to remove them), or place them on their own baking sheet. Place in the oven.

  3. The vegetables usually take somewhere between 40 and 60 minutes. Let them go until they are deeply golden and tender throughout. Check them regularly, flip them with a metal spatula once or twice along the way, and if any of the smaller pieces are getting too dark pull them off the pan.

  4. While the vegetables are roasting, start the dressing. Whisk in the red wine vinegar, shallot, mustard and salt, before slowly drizzling in the olive oil, whisking all the while. Whisk in the cream, taste and adjust with more mustard, vinegar, salt, etc to taste.

  5. When they are done roasting, remove the vegetables from the oven. In a large bowl toss the wild rice with a splash of the vinaigrette. You can now either transfer the rice to a serving platter, as a bed for the vegetables, or you can add the roasted vegetables to the bowl and toss them with the rice, the rest of the dressing. Turn everything out onto the platter.

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