~ Potatoes, Chives, Garlic, Sea Salt ~
This simple salad is warm and cool at once. Roasted baby potatoes, hot from the oven, are tossed with garlic and fresh chives. The heat of the potatoes releases the aromas of the garlic and herbs, creating a warm yet fresh potato salad, with a minimum of ingredients and little effort. This is a perfect side dish to accompany grilled food. Summer dinners shouldn’t be any more complicated than this.
Warm Potato and Chive Salad
Feel free to mix in other fresh herbs such as mint, parsley or dill to your taste.
Serves 6.
2 pounds new or small potatoes, with skin
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt, divided
1 large garlic clove, minced
1 teaspoon freshly ground black pepper
1 bunch chives, snipped in 1/2 inch pieces
Preheat oven to 375 F. (190 C.) Arrange potatoes in one layer on a rimmed baking pan. Pour 2 tablespoons olive oil over the potatoes, and toss to coat. Sprinkle with 1 teaspoon salt. Roast in oven until cooked through, about 1 hour. Transfer potatoes to a serving bowl. Add 1 tablespoon olive oil, garlic, 1 teaspoon salt and black pepper. Toss to combine. Scatter the chives over the potatoes. Toss and serve warm or at room temperature.