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This the ultimate summer salad. Baby potatoes are roasted to a crisp, then tossed with a delicious classic mayo dressing.
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1 pound colorful mini potatoes
1/4 cup Tuscanini Olive Oil
2 cloves minced garlic or 2 cubes Dorot Gardens Frozen Garlic
1 teaspoon kosher salt
1/2 teaspoon coarse pepper
1/2 teaspoon rosemary
1/4 cup chopped red onion
1/4 cup sour kosher pickles, chopped
1/3 cup Gefen Garlic Mayo
1 tablespoon Gefen Lemon Juice
1/2 teaspoon Gefen Maple Syrup
1 tablespoon sour pickle juice
1 tablespoon Dijon mustard
1/2 teaspoon chopped dill
Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, toss the mini potatoes with olive oil, minced garlic, kosher salt, coarse pepper, and rosemary until evenly coated.
Spread the potatoes in a single layer on a baking sheet.
Roast in the preheated oven for 30 minutes, until the potatoes are crispy and golden brown.
Switch the oven to broil on high and broil the potatoes for an additional five to seven minutes to achieve extra crispiness.
Remove from the oven and let the potatoes cool completely.
In a medium bowl, whisk together the mayo, lemon juice, maple syrup, sour pickle juice, Dijon mustard, and chopped dill until smooth and well combined.
In a large mixing bowl, combine the chopped red onion and chopped sour kosher pickles.
Once the potatoes have cooled, add them to the bowl with the add-ins.
Pour the dressing over the potatoes and mix gently to coat everything evenly.
Chill in the refrigerator for an hour before serving or overnight.
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