Robert Irvine Potato Salad and Roasted Vegetable Salad
New York City hosted one of the year’s largest food festivals this month: Fresh & Raw and Meatopia as well as Blue Moon Burger Bash were packed with culinary celebrities, including Robert Irvine from Restaurant Impossible fame.
Chef Robert Irvine is an award-winning chef, author, philanthropist and military enthusiast who recently served as grand marshal for Charlotte Motor Speedway’s Coca-Cola 600 race and will offer his signature menu at all NASCAR tracks around the country. On TODAY’s program he shared two healthy race day recipes he regularly prepares – an earthy-flavored buckwheat salad and colorful roasted vegetable salad drizzled in tahini dressing!
Preheat the oven to 375 degrees, and combine potatoes, garlic, olive oil and 1 teaspoon of salt into an even mixture. Spread in an even layer on a baking sheet, and roast for one hour with regular stirring, until they turn golden-brown. Drain and cool. In another bowl combine vinegar, mayonnaise, mustard scallions red onion sugar as well as vinegar mayonnaise mustard mayonnaise mustard red onion sugar season to taste with additional seasoning as necessary (salt pepper to taste if necessary). Transfer potatoes back into an even bowl along with bacon hard-boiled eggs before gently mixing in mayonnaise mixture into their original form!