roasted potato salad with chives

I’ve never been a picky eater.

When I was younger, I pretty much ate anything that was in front of me. I ate things that were supposed to be for “grown ups” – I like to think I always just had mature taste buds. It went well with my whole thinking I was thirty five when I was actually six years old mentality.

Sure, I loved my fish sticks and tater tots like the next kid, but I had no problem eating my mom’s famous vegetarian chili whenever it was made – something my two siblings wouldn’t do and my mom had to break out the blue box for them so they would eat dinner.  Pizza? Load me up with green peppers, onions, and mushrooms – I never wanted any of that pepperoni crap. Bring on the veggies.

The only thing I won’t touch? Sauerkraut. Gross. Get that stuff away from me. I used to want to cry whenever my dad made sauerkraut to put on his bratwursts. In fact, my sister and I did hide a couple of times because the smell was just too intense.

Oh yeah, and meat.

And cheese.

And corn.

And gluten.

Those don’t count, right? Right.

Unfortunately, my parents weren’t blessed with three non-picky eaters. My brother and sister were horrriiiblllleee. Okay, not really – but I just wanted myself to look pretty good there. But they were picky. Really picky. And one of my brother’s food aversions always, and still does, blow my mind. I just don’t get it.

He doesn’t like… potatoes.

Potatoes – really!?!? Out of all the food in the world to hate, Matthew chose potatoes. French fries? Meh, he could do without. Potato bombs on the grill? He would pass them up every time. Mashed potatoes? They never crossed his lips.

I’m a pretty tolerant person, but I really really do not understand this about my brother. I love potatoes. I could, and usually do, eat one every single day – usually of the “sweet” variety. Which, by the way, in case you are wondering, sweet potatoes aren’t even potatoes. Devastating, right? Even more devastating is my brother not liking potatoes.

Roasted Potato Salad with Chives (serves 4 side dishes)

• 2 russet baking potatoes, diced in 1 inch pieces
• 4 baby red potatoes, diced in 1 inch pieces
• 2 small or 1 large zucchini
• 3 tbsp. olive oil
• 2 tbsp. Dijon mustard
• 2 tbsp. fresh chives
• 1 bulb of garlic
• salt and pepper to taste

Directions: Start by rinsing/scrubbing your potatoes in cold water. Using a sharp knife, cube your potatoes into one inch pieces and spread them on a cooking pan lined with foil and cooking spray. You can either pop this tray into the grill with the burners on low, or you could put the pan in the oven at 425 degrees. Either way, these potatoes will need to cook for about 45 minutes, turning every 10-15 minutes. You will want them to be browned on all sides for that “roasted” look.

Once your potatoes are popped into the oven, cut a sliver off the top of a garlic bulb off and wrap it in foil. Put the garlic in with the potatoes for the entire 45 minutes. With 15 minutes left for the potatoes to cook, dice up your zucchini (from my garden – yahoo!) in 1/2 inch chunks and throw them on the pan with the potatoes.

Once your vegetables are done, transfer them to a large bowl. Add your olive oil, Dijon mustard, chives, salt, and pepper to taste. Then, squeeze your garlic out of the bulb once it has cooled a little bit. Stir to coat evenly. Enjoy warm or cold – either way, potatoes are delicious.

When I was younger, I never minded my brother’s potato aversion too much because it meant more for me. Now, I just think it’s weird and slightly inhuman.

Although he probably thinks the same thing about me for not enjoying a slab of ribs and for my love of tofu.

I guess I’m not one to judge after all.

Question: Were you a picky eater growing up? What is one food you have learned to love that you hated when you were younger?

Tagged as: chives, cooking, no mayo potato salad, olive oil potato salad, picky eaters, potato, potato salad, recipe, roasted, special diet, zucchini