This is a comforting fall and winter salad, and is lovely made with fresh baby potatoes but feel free use any potatoes that you have on hand. It is a crowdpleaser, and wonderful as a pot-luck dish. Serve it warm or at room temperature.
1 cup water
2 tbsp tamari or soy sauce
2 cloves chopped garlic
2 tbsp apple cider vinegar
3 tbsp olive oil
2 tsp dried tarragon or oregano
1/2 cup or more, finely chopped onion
2 lbs small red or white unpeeled potatoes, quartered
Preheat oven to 350F. Combine all dressing ingredients in a shallow 3-quart casserole dish (if making on the barbecue make sure that the dish you use is heat-proof). Quarter the potatoes and add to casserole with the chopped onion. Give it a good stir and then bake uncovered until potatoes are tender and golden. This will take approximately 1 1/2 hours (a bit less on the barbecue). Give it an occasional stir while cooking to make sure it is not sticking. If sticking occurs, simply add a bit more water. Serve at room temperature. Serves 4 to 6.
Note: I often make this on the barbecue if the oven is occupied or if I don’t want to heat up the kitchen. If you try this at home, make sure your barbecue centre burner is off, the temperature setting it at 350F and you use a heat-proof dish.
Recipe inspiration from Enlightened Eating by Caroline Marie Dupont.
See below for print-friendly recipe.
- 1 cup water
- 2 tbsp tamari or soy sauce
- 2 cloves chopped garlic
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 2 tsp dried tarragon or oregano
- ½ cup or more, finely chopped onion
- 2 lbs small red or white unpeeled potatoes, quartered
- Preheat oven to 350F. Combine all dressing ingredients in a shallow 3-quart casserole dish (if making on the barbecue make sure that the dish you use is heat-proof).
- Quarter the potatoes and add to casserole with the chopped onion.
- Give it a good stir and then bake uncovered until potatoes are tender and golden. This will take approximately 1½ hours (a bit less on the barbecue).
- Give it an occasional stir while cooking to make sure it is not sticking. If sticking occurs, simply add a bit more water.
- Serve at room temperature. Serves 4 to 6.
Recipe inspiration from Enlightened Eating by Caroline Marie Dupont.
Daniel Lacoste says
Inwas looking for a small potato recipe and you came up on my google search…awesome and thanks Cathy
Cathy says
This is a good one Daniel. I hope you enjoy it!