During picnic and barbeque season potato salad is a hot topic. Everyone likes their own recipe. I'm insulted when someone brings the store bought tub-o-potato salad to a picnic. Seriously, Miracle Whip is just plain offensive. The only logical way to solve this argument is through friendly competition. Potato salad competitions are real and taken very serious. To judge fairly and unbiased, you have to break it into 3 categories: Classic Deli, German Style and Creative. I once made a sardine and saltine potato salad, so I guess my style resides in the creative camp. It was gross. This recipe, however, is a blue ribbon.
2 heads Belgian endive
6 red potatoes, not peeled, cut into uniform bite size pieces
1/2 cup Spring Brook Tarentaise, coarsely grated
1/4 cup green onion, finely chopped
2 tablespoons sour cream
1 1/2 teaspoons Herbes de Provence
Terra Verde Estate Blend Extra Virgin Olive Oil
Terra Verde Traditional Balsamic Vinegar
Coarse sea salt and fresh cracked pepper
Heat oven to 400. Remove any bruised or wilted outer leaves on the endive. Cut each head of endive in half lengthwise, leaving the root end intact. Drizzle evoo and balsamic over each piece of endive, place on a baking sheet cut side up, season with salt and pepper to taste. Toss potatoes in a generous amount of evoo to evenly coat. Season with salt, pepper and herbs de provence. Transfer potatoes to baking sheet with endive and roast together for 45 minutes. Remove from oven and let cool slightly. Toss potatoes in sour cream and mix in the cheese and onions. Season with more salt and pepper if desired. Serve warm and top with endive. Add crispy bacon if you're into that sorta thing.
*Makes a perfect side for 4