Happy Labor Day! As I write this, I just realized I have no clue (well, maybe some clue) about what this holiday is actually supposed to represent. So as a teaching moment for all of us, here is what the day is for according to the U.S. Department of Labor: “Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.” I think this means we can all give ourselves a nice pat on the back today for all of the hard work we perform throughout the year. Well done us.
For those of us that are out grilling today this would make the perfect side dish for your barbecue goodness. I was inspired by the more traditional potato salad, but then I added my own little twist to it. The addition of multi-colored carrots gives a boost to both the aesthetics and nutritional value of the dish. The goat cheese in this dish provides the creaminess that would normally be supplied by mayonnaise in a classic potato salad with an extra little tang. It’s fairly simple overall, but still tasty and special because of the roasting and goat cheese.
Ingredients:
- 1 3/4 lbs. red potatoes, diced
- 1 1/4 lbs. carrots, diced
- olive oil
- salt
- black pepper
- garlic powder
- 1/4 cup white wine vinegar
- 4 oz. goat cheese
Procedure:
- Preheat oven to 450˚F.
- Toss potatoes in oil. Season with salt, pepper, and garlic powder. Roast in the oven for 30 minutes.
- While still warm, toss with vinegar, goat cheese, and 1/4 cup olive oil. Adjust seasoning with salt and pepper, as needed.
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