24 hours ago, I was in Seattle.
31 hours ago, I was in a car with a certain red head who likes to make farty sounds with her armpit as we were driving back to the hotel.
33 hours ago, Elise, Ree and I hosted a party for 500-ish people. After an entire day of shopping, eating 5 dozen oysters, dancing, partying, mingling and being on our feet with no rest in 3″ platform wedges (and Ree in 6″, which made her tower over all of us), my feet swelled up to the size of Fat Bastard.
Somewhere, somehow, between hours 31 and 33…..at exactly 10:45pm Saturday night, Elise and Ree’s friend, Mishy (that’s her cute nickname)
convinced dragged held us hostage to visit a museum. No matter how much Ree and I protested, “DO YOU SEE THESE FEET THE SIZE OF A LOAF OF ITALIAN BREAD!??” they wouldn’t have any of our excuses. A museum!?
Specifically, the Chihuly museum at the Space Needle that just opened. Ree and I went barefoot. Breathtaking. If you live in Seattle, it’s a must see – but please go at night, preferably after a night of partying. All the glass is hand-blown. Here’s a slideshow for ya — all photos were taken with my iPhone, all unedited, no flash, no filters. Yes, it’s breathtaking, right!?
All this has absolutely nothing to do with potato salad, other than this was the last recipe that we tested before embarking on our Seattle trip to BlogHer Food conference! I wanted to create a potato salad that used roasted potatoes and not just bland boiled potatoes.
Of course, you could add other ingredients to make it more “salad-y”, so consider this recipe as a base that you can adapt to fit your tastes. Snap peas, sliced red radish would be fantastic additions.
The sesame and fresh chile dressing is crazy powerful, it adds the shock of flavor that is missing in most potato salads.
Need some tools?
Here are some tools you might want from the Steamy Kitchen Store to make this recipe!
A pretty garlic smoosher from Anolon $19.95
Oven Lovin’ Nonstick Baking Sheet from Rachael Ray $11.95
Warm Asian Potato Salad with Sesame & Fresh Chile Dressing
Prep Time: 10 minutes
Cook Time: 40 minutes
2 tablespoons olive oil
salt and pepper
FOR THE DRESSING
1 teaspoon grated fresh ginger
1 clove garlic, very finely minced (I like using a garlic smoosher)
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1/2 teaspoon dark sesame oil
1 tablespoon roasted sesame seeds
minced fresh chile pepper (amount up to you)
1. Preheat oven to 400F. Cut each potato in 8 wedges (if using red potatoes, you can either quarter or halve). Place on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15 minutes, then shake pan to move the potatoes around a bit. Roast an additional 15-20 minutes until done.
2. In a large serving bowl, whisk together the dressing ingredients.
3. When the potatoes are done, toss with the dressing and serve immediately.