Tuesday, August 19, 2014

Roasted Jalapeno and Garlic Potato Salad


I know I gave you guys a potato salad recipe recently, but I worked on a new version, and this recipe is great.  It was a HUGE hit at our BBQ on Saturday night.  In the last recipe, I tried to make a really garlic-y and olive oil based potato salad.  This one is different and even better!





Roasted Jalapeno and Garlic Potato Salad


  • 1 head of garlic
  • 1 tsp of olive oil for roasting
  • 3 large jalapeno
  • 4 large russet potatoes
  • 1 small red onion
  • 2 green bell peppers
  • 2 stalks green onion
  • 1/2 cup olive oil
  • 1/2 cup yellow mustard
  • 1 1/2 tsp salt
  • 1/4 cup fresh dill
  1. Preheat the oven to 450 degrees (F). 
  2. Cut the top off of the garlic and place it in a baking dish with the jalapeno.
  3. Cover the garlic with the 1 tsp olive oil.
  4. Roast in the oven for 15 to 20 minutes, or until the outside of the jalapenos begin to blacken.
  5. While that is roasting, put a large pot of water on the stove top on high.
  6. Peel the potatoes and poke a few holes in them with a fork.
  7. Once the pot starts to boil, place the potatoes in the boiling water.
  8. Boil for 30 to 40 minutes, or until you can stab it with a fork.
  9. Once your peppers and garlic are done, remove from the oven and place a cover or tinfoil over the top.  This will help the peppers release their skin.
  10. Once the potatoes are done, drain the water and spray the potatoes with cold water.
  11. Let them cool completely before moving on.  
  12. Let the peppers and garlic cool, then peel the skin from the jalapenos.
  13. While these are cooling, chop the red onion, bell peppers, and green onion into small pieces.
  14. In a large bowl, use a potato masher to mash the potatoes.
  15. Remove the garlic from the shell and dice the roasted garlic and add to the potato bowl.
  16. Remove the jalapeno seeds carefully and dice the roasted peppers, adding them to the bowl.
  17. Add in the olive oil, mustard and salt and adjust according to your taste preferences.
  18. With herb scissors or a knife, cut the dill small and add to the bowl.
  19. Mix thoroughly and let chill in the fridge for an hour before eating.


The potato salad was a huge hit at the BBQ, but that's not all I brought.  I also made up some BBQ tempeh triangles, much like the ones from this post.  They are so easy, and everyone liked them.  Once grilled, the BBQ sauce caramelizes and creates a really meaty texture to the tempeh.  I would call these vegan ribs.





We had a great BBQ, and everyone made amazing food.  My friend Kimmy is a pescetarian, and she made some killer veggie kabobs and corn.  That was definitely my favorite item at the dinner.  My sister, Casey, recently became a vegetarian, and she brought veggie burgers and snack food.  She brought a really good hummus and some fresh peppers from the Arkansas Food Network.  Casey became vegetarian completely independent of me.  She works for the Arkansas Department of Environmental Quality, and she was rattled by the truth of factory farming when she started reviewing permits.  I'm really proud of her.




Just look at all those veggie kabobs!  The marinade was sweet and spicy and wonderful, and the veggies were cooked perfectly.  



Lastly, I made an iced green tea using green tea, lemon and mint from my garden.  It was delicious, and a nice break in between beers.  You have to keep hydrated during the summer heat.

Another successful vegan BBQ!  Maybe summer isn't so bad after all.  I sure with it was over, though!

4 comments:

  1. Those tempeh ribs look insane!! Next time I'm in town, we should all BBQ! At least if it's still summer.

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    Replies
    1. We can cook these babies ANY time of year :D

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  2. Everything looks amazing; wish I could eat everything on that plate!
    I also found your blog through Bianca of Vegan Crunk and had to check it out myself. Love it! c;

    vegcourtesy.blogspot.com

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    Replies
    1. Hi and welcome! Bianca is the best! :)

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