Description

Don’t overthink what to serve with your warm or cold potatoes. This potato salad will be a perfect cozy classic whether you eat it by the fireplace or by the beach! This recipe goes throughout the entire year.

Ingredients

Scale

5 medium-sized potatoes
1 cup dried figs
1/2 cup blue cheese
2 bay leaves
1 head garlic
1 tbsp butter
1/2 tbsp olive oil
lemon zest
salt, pepper

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Instructions

Peel your potatoes, soak them in cold water for 5 minutes and then parboil them for 8 minutes
Drain the potatoes and place them on the baking sheet, along with halved garlic, bay leaves, lemon zest, ground black pepper, salt and olive oil on the baking sheet
Add the butter and pop in the oven for 20 minutes under 390F
Let cool for 5-10 minutes
Add the cheese and stir
Add the figs and stir
Sprinkle chopped parsley on top.

Notes

* Butter makes baked potatoes golden brown and prevents them from burning or getting dark edges.

* You can substitute dried figs with dried apricots. While in summer, choose fresh figs or apricots.

* If you are not a fan of blue cheese, try some sharp, creamy cheddar.

Prep Time: 10 minutes
Cook Time: 25 minutes

Keywords: potato salad; vegetarian salad; what to serve with potatoes; quick dinner recipe