The End of Summer Roasted Potato Salad with Créme Fraîche

I spent Labour Day with my family this year, a rare time for me to be back in the land of lakes and peaches. I rarely break free from my West Coast summer - it engulfs me wholeheartedly. When the sun starts to set earlier each day, I try to take in as much evening bliss as possible. So there is really no time for travel to far off places and such. I prefer to spend the months of Aug and Sept in Seattle, with my love. Where I grew up is hot and humid in the summer, so you can see why I try to avoid returning there during these months. This year, it seemed crucial that I visit Jaxon and baby Lila, while the sun is still warm, and we can spend all day at the beach. This year, I opted for a summer trip, the first one in many years. I am fortunate this time around, as the air has become cool, and the leaves already beginning to change. I can smell Autumn in the air, and here, it is a magical thing. 

Last weekend I celebrated my birthday, which also marked the day of labour. We celebrated with a small gathering of family. There was an ice cream cake, a few glasses of wine, and an end of summer potato salad. What Labour Day, heck, what 35th birthday, wouldn't be complete without a potato salad, I thought. I took a trip to the farmers market and grabbed as many fresh vegetables that my arms could hold. A celebratory potato salad. One that marks the end of a glorious season. Good weather, delicious food, and fantastic people. This year has been a good one so far, indeed a time to celebrate with the ones we love. 

This is not your traditional, run of the mill, potato salad. To combat the traditional mushy potato texture, I prefer to roast the tiny potatoes in plenty of olive oil and sea salt. I like to get them nice and crispy. If you store the salad in the fridge overnight, the potatoes will lose some of their crispiness, so I like to serve mine as soon as they cool. Combined with some crispy fresh produce - radishes, beans, and some sweet crunchy peas, you are dealing with a killer salad. Drizzled with créme fraîche hinted with chives and garlic, reminiscent of a fresh baked potato with sour cream and chives with a crunch, we are talking about a serious salad. Enjoy it my friends. 



8 - 10 servings

notes:  If créme fraîche is not available where you live, sour cream can be used as an alternative. 

2 lb baby red Russet potatoes, halved

4 garlic cloves

1/4 cup olive oil

sea salt

cracked black pepper

1 cup sweet peas

1 bunch of radishes, thinly sliced

2 green onion stalks, sliced

8 green beans, chopped

1 tbsp chives, diced

1/2 cup créme fraîche

Preheat the oven to 375ºF.

Scrub the baby potatoes and then cut in half. Place them onto a large baking sheet with the 4 garlic cloves. Drizzle with 1/4 cup of olive oil and sprinkle with a tsp of salt and cracked black pepper. Toss the potatoes, so that they are evenly coated with oil. Bake for 45 minutes, or until golden brown and crispy. Remove from the oven and let cool.

In a large bowl, add the sweet peas, thinly sliced radishes, chopped green beans, and green onions. Once the potatoes are cool, add them to the veggies. Taste the salad and adjust seasoning as necessary.

In a food processor or blender, add the roasted garlic, chives, and créme fraîche. Pulse until smooth and combined. You may need to add a bit of water to thin out the sauce of you use sour cream. It should be a thin pourable consistency. Drizzle the sauce onto the potato salad just before serving. Another option would be to place the dressing into a pourable container or bowl, and set beside the salad, to be drizzled over individual servings. Keep the salad refrigerated. Can be stored in the fridge for a couple of days.