This recipe coincides with our Meals Box Delivered July 22-23, 2015
Ingredients:
2 lbs Red Potatoes, cut into ¼ inch pieces
3-4 Carrots, cleaned and shredded
1 Onion, diced
2 cloves of Cured Elephant Garlic
½ cup Apple Cider Vinegar
1 cup Duke’s Mayonnaise (or your favorite!)
Salt and Pepper to taste
Just a little splash of Olive Oil
Directions:
Start by preheating your oven to 365 degrees. Toss the diced potatoes with a little salt, pepper and Olive oil. Place the potatoes onto a roasting pan and roast for about 35-40 or until they are done all the way through. While you are waiting for the potatoes to roast, in a large bowl you can whisk together the diced onions, garlic, apple cider vinegar and mayo with a little more salt and pepper. Also, now is a good time to shred the carrots. I like to use a box grater to shred my carrots but you can just as easily use a food processor. Once the potatoes have cooled add them to your mayo mix and toss everything together until all of the potatoes are coated. Lastly, toss in the shredded carrots until they are combined well and serve cold!
