Wisconsin Potato and Vegetable Growers Association

Badger Common’Tater August 2016 Issue

Ali’s Kitchen

Ali's Kitchen

Ali Carter

Roasted Rosemary Potato Salad with Berries

by Ali Carter, WPVGA Auxiliary Member

My family and I were recently invited to the home of friends for a cookout. When we inquired about what we could contribute to the meal, they of course asked that we bring the potatoes. This is always exciting for me as I take it as an excuse to get extra creative and use my friends as taste-testers for new recipes.

Sometimes this goes badly and my poor friends are left less than dazzled by the culinary experiments that I come traipsing into their homes with. And other times we come up with something delicious!

For this particular cookout I knew that I wanted to bring a salad, and I really wanted to use some pretty summer berries.

While sitting in the living room with pen and paper in hand, thinking up just how I might pull these flavors together, I announced to my husband and daughter that I was going to create a rosemary roasted potato salad with strawberries and blueberries, and a balsamic reduction drizzled over it all. My daughter wrinkled up her nose, and my husband didn’t hesitate even a moment before saying, “No. Uh uh.”

The looks of horror they gave me actually had me feeling just a tad insulted and for the briefest of seconds I hesitated. Was my recipe idea really that awful?

Click here to read the full Badger Common’Tater article.

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August 2016 Badger Common'Tater

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