United Tates of America

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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Ingredients

1 pound large blue or purple potatoes

3/4 pound large red-skinned potatoes

3/4 pound large Yukon gold potatoes

3 tablespoons extra-virgin olive oil

6 sprigs thyme, leaves stripped

1/2 cup celery leaves, coarsely chopped, plus 2 stalks celery, thinly sliced

1 red bell pepper, cut into 1/2-inch-wide strips

Juice of 1 lemon

Kosher salt

1 bunch scallions, sliced

1/2 cup mayonnaise

1 teaspoon hot sauce

Directions

Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes.

Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.

Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture. Serve with the spicy mayonnaise.

United States of Potato Salad

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