I inherited most of my physical traits and quirks from my dad.
Green eyes. Type-A tendencies. A little hypochondria. Pale, freckled skin. Thick hair. Irritation with lateness. A fear of spiders. Constant chocolate cravings. Ridiculous sweating. And a strong aversion to mayonnaise and similar creamy condiments.
I don’t hate mayonnaise entirely — just most of the time. There is a moment when mayo is perfect: a BLT with lots of bacon and just enough lettuce and tomato so you stop judging me. A thin, even smear of mayo is all I want.
Beyond that, I mostly skip it. Unless it’s a loaded baked potato salad — then maybe. But there’s another exception: caramelized sweet potatoes roasted with Yukon golds and crisp green beans, tossed with Parmesan, fresh dill and roasted garlic. It’s my favorite way to eat green beans and it’s mayo-free. You really should try it.
Roasted Potato Salad
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Ingredients
- 2 medium sweet potatoes or yams, peeled and chopped
- 10 small Yukon gold potatoes, quartered
- 1 pound fresh green beans
- 2 heads of garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons Parmesan cheese
- 3 tablespoons fresh dill
- 2 tablespoons chopped fresh parsley
Instructions
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Preheat the oven to 425°F (220°C).
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Chop the sweet potatoes (peeled if you prefer) and the Yukon golds into even cubes. Trim and halve the green beans and add them to a large bowl with the potatoes. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss by hand until everything is coated. Spread the vegetables on a nonstick baking sheet. Cut the tops off the garlic heads to expose the cloves, rub the cut sides in the oiled bowl to coat, and place the garlic heads face-up on the baking sheet. Roast for 25 minutes, flip, and roast for an additional 15–20 minutes until tender and caramelized.
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While the vegetables roast, whisk together 1/4 cup olive oil, Parmesan, dill and parsley in a separate bowl. When the garlic is cool enough to handle, squeeze the roasted cloves into the oil mixture and mash them in with the whisk until smooth and incorporated.
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Transfer the roasted potatoes and green beans to a large serving bowl, pour the garlic–herb oil over them, and toss to coat thoroughly. Serve warm or at room temperature.
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I’m currently melting in Austin at IACP. I might look like a margarita by the time I return!