we’ve been eating our weight in potatoes here in the Love household. sweet potatoes, waxy russets, and these banana fingerlings. call it drowning our emotions in carbs, or just that it’s “that time of year” to cook potatoes. the truth is, i’m certainly eating my emotions, but if you look back in my recipe archive you will see a trend - potato salad is my spring/summer go-to (pandemic or not). on the east coast new potatoes don’t arrive until later in june/july, but here in LA they’re everywhere. maybe it’s a bit too early for a classic, cold potato salad. so we’re keeping things a little more on the cozy side (even though it’s nearly been 100°F here), and using fingerlings so we can roast them.
this isn’t your traditional potato salad, clearly. we’re using homemade garlicky vegan labneh that holds everything in place and adds the oomph here. it takes a little time to prepare it (about 24 hours), but it is worth it, trust! we roast up some fingerlings with aleppo pepper until they’re golden and crispy on the outside, and fluffy on the inside. the pepper gives the potatoes a good amount of heat, which i love in contrast to the cool yogurt. we add fresh chives too, adding some green bits, but also so much flavor. we finish it with a hit of fresh lemon juice, just to brighten it up a titch. if you have fingerlings, cool. if you don’t, use what you got, all potatoes are welcome :)
sending love and hugs. xo.
aleppo pepper potato salad w/ garlicky vegan labneh
i love this potato salad with a light protein - i usually go with chicken or fish, but you could certainly go the plant-based route as well. serve it with a simple green salad and you’re good to go.
if you don’t have fingerling potatoes, use another baby potato. if all you have are large potatoes, cut them into 1-inch pieces and adjust the cook time to 30-35 minutes.
| serves 4 |
1 1/2 pounds fingerling potatoes (or another small potato), cut lengthwise
2 tablespoons extra virgin olive oil, more for drizzling
1/2-1 teaspoon aleppo pepper
kosher salt & cracked pepper, to taste
1 1/2 cups vegan labneh*
1/4 cup fresh chopped chives
flaky sea salt
fresh lemon juice
*to make the labneh garlicky, grate 1 large garlic clove over a microplane. mix into the yogurt mixture before your 24 hours strain.
method
preheat oven to 425°F. in a large bowl toss together the potatoes, oil, aleppo pepper, a few pinches salt, and a few cracks of pepper, until the potatoes are evenly coated. dump potatoes out onto a baking sheet and spread into an even layer, making sure that none of the potatoes are overlapping. bake until potatoes are crisp and golden, about 30-40 minutes.
remove from oven and let the potatoes come to room temp.
in a shallow serving bowl, add the vegan labneh. use the back of a large spoon to swirl it around your bowl, add the potatoes in the center, and top with chopped chives, a few drizzles of olive oil, flaky salt, and a squeeze of fresh lemon juice.
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