Usually I am inspired by classics that I love. Usually it is something I’ve grown up eating. This week however, I was inspired by something that always lets me down. This is of course mostly my fault since the only times I’ve eaten potato salad is when it comes as part of a combo involving chicken at the grocery store. The last potato salad I had was not too long ago from Loblaws. I decided I had had enough. I had to make my own to see what a real potato salad is like.
- Potatoes cut into chunks roughly a sq. inch.
- Sour Cream.
- 1/2 Celery stalk per potato, chopped.
- Black Pepper.
- Olive Oil.
- Preheat oven with oven tray inside at 400f.
- In a bowl combine potatoes with olive oil, salt, and pepper (all to taste).
- When heated, place the oiled and seasoned potatoes onto the hot tray and put back in oven for 35 minutes.
- In the meantime chop the celery and the chives.
- Combine roasted potatoes with sour cream, celery, and chives in a bowl.
It turns out potato salad is a great accompaniment for chicken after all. It is a great dish you can make a lot of since it tastes great warm or cold. I often make enough potato salad to last me a few meals. I just have the potato salad hot the first time and cold all of the other times.