Yid.Dish: Roasted Potato Salad

By Eli Margulies

Published August 26, 2008.
  • Print
  • Share Share

Tonight I made myself a very simple, and surprisingly wonderful dinner: roasted potatoes with cherry tomatoes, cucumber, chives and parsley in a lemon olive-oil vinaigrette. It was so simple, so fast – and the contrast of the warm, creamy potatoes with the crisp cucumber and acidic tomatoes was perfect for a summer evening. I finished off my meal with a few slices of locally grown (and very tasty) watermelon.

Catertots

The meal was a reminder to me about the beauty of eating fresh, local produce. And while I know it’s not the most well-balanced meal, I was eating alone while I cleaned out my apartment before moving from Chicago to the East Coast.

In less than two weeks (after Hazon’s New York Jewish Environmental Bike Ride), I am starting off my adventures at Adamah, and my first step into the world of organic farming. I have spent the last three years sitting at a desk job in the city, so I am especially excited to work outside and to connect with the land.

Over the next few months, you’ll hear from me with stories from the farm – everything from recipes to what we’re growing and harvesting, and of course, adventures in pickling. I look forward to sharing my experiences

Now, for that Roasted Potato Salad amounts don’t really matter much here, so have fun and experiment

  • A handful of new or confetti potatoes (the purples are especially beautiful), coated in a bowl with olive oil, fresh lemon juice, coarse salt and pepper, and roasted on a baking sheet for 20-25 minutes in the oven or toaster oven at 350 degrees

  • 1/2 pound (or so) cherry tomatoes, cut into quarters – place them in the bowl that you used for the potatoes, and add a bit of extra salt.

  • Chop chives and parsley (or any other fresh herbs you might have) and add them to the tomatoes.

  • A couple small cucumbers (kirbys are great for this), chopped

When the potatoes are easy to cut with a fork, they are done. Toss them with the fresh veggies, adjust the seasoning (I love red pepper flakes in the dressing), and enjoy!


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • Planning on catching "Fading Gigolo" this weekend? Read our review.
  • A new initiative will spend $300 million a year towards strengthening Israel's relationship with the Diaspora. http://jd.fo/q3Iaj Is this money spent wisely?
  • Lusia Horowitz left pre-state Israel to fight fascism in Spain — and wound up being captured by the Nazis and sent to die at Auschwitz. Share her remarkable story — told in her letters.
  • Vered Guttman doesn't usually get nervous about cooking for 20 people, even for Passover. But last night was a bit different. She was cooking for the Obamas at the White House Seder.
  • A grumpy Jewish grandfather is wary of his granddaughter's celebrating Easter with the in-laws. But the Seesaw says it might just make her appreciate Judaism more. What do you think?
  • “Twist and Shout.” “Under the Boardwalk.” “Brown-Eyed Girl.” What do these great songs have in common? A forgotten Jewish songwriter. We tracked him down.
  • What can we learn from tragedies like the rampage in suburban Kansas City? For one thing, we must keep our eyes on the real threats that we as Jews face.
  • When is a legume not necessarily a legume? Philologos has the answer.
  • "Sometime in my childhood, I realized that the Exodus wasn’t as remote or as faceless as I thought it was, because I knew a former slave. His name was Hersh Nemes, and he was my grandfather." Share this moving Passover essay!
  • Getting ready for Seder? Chag Sameach! http://jd.fo/q3LO2
  • "We are not so far removed from the tragedies of the past, and as Jews sit down to the Seder meal, this event is a teachable moment of how the hatred of Jews-as-Other is still alive and well. It is not realistic to be complacent."
  • Aperitif Cocktail, Tequila Shot, Tom Collins or Vodka Soda — Which son do you relate to?
  • Elvis craved bacon on tour. Michael Jackson craved matzo ball soup. We've got the recipe.
  • This is the face of hatred.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.