Roasted Potato Salad

So, remember the other day when I made roasted potatoes and onions with scrambled eggs for dinner? Well, the day after I bought the bag of red potatoes, I got a bag of organic potatoes in my organic buying club share.  I could no more let them go to waste than I could fly, so a couple of days later I decided to try to take the flavors of the roasted vegetables and put them into a potato salad.  It came out really beautifully, so here it is:

Really, all measurements are approximations.  Use your own judgment, but be adventurous.  It’s really easy.

One bag of potatoes (mine were regular, smallish brown potatoes, but since we’re cutting them up, it doesn’t matter)
5 (or whatever you have) large yellow onion
2 leeks (not necessary but it needed to be used, so in it went!)
1 head of garlic
salt
pepper
dried herbs (I used oregano, basil and parsley)
white balsamic vinegar (really you could again, use anything you have)
extra virgin olive oil

Preheat oven to 375.

cut washed potatoes into small chunks (I cut in half lengthwise, then half again, then cut the rows about three times)
cut peeled onions into quarters
trim and clean leeks, cut in half lengthwise and then slice in 1/4 in. slices.
arrange potatoes, leeks and onion on a large, high lipped baking sheet.  Pour olive oil, salt, pepper and herbs over top and using clean hands, toss to coat.

Prepare the garlic for roasting recipe can be found here: roasted garlic
close up aluminum foil and tuck the garlic into a corner of the baking sheet. Bake for at least 45 minutes, possibly over an hour depending on your oven.  When the onions start to get dark brown on the edges and potatoes have some crispy bits, you’ll know they’re done.  Take them out and set aside.
When the garlic is cool enough to handle, unwrap and squeeze the cloves into a small mixing bowl.

Using a fork, mash until garlic is a creamy paste.

add about 3/4 of a cup of white balsamic (or whatever you’re using) and whisk to combine.

Transfer potato mixture into a large bowl, allowing the oils and juices on the pan to transfer as well.  Pour the garlic/vinegar mixture over the potato salad and very gently combine.  You could serve this immediately while it’s still warm, or at room temp. or the next day refrigerated.  It’s delicious all three ways. Really, really delicious.

The one thing I’d do differently next time is to slice the potatoes rather than chunking them to make it more of a potato salad texture and look.