Roasted Potato Salad
Does this recipe appeal? Click
here for a printable version!
This recipe originally appeared in It's Simple by Ann Heller.
This is wonderful and leftovers keep well, so consider making a double batch.
Ingredients:
- 2.5 lbs small red potatoes or Golden Yukon potatoes, unpeeled
- Salt and pepper
- 1 Tbsp grainy mustard
- 2 tsp fresh minced rosemary
- 5 Tbsp olive oil
- 3 cloves garlic, coarsley chopped
- 1 Tbsp red wine or sherry vinegar
- 1 tsp fresh minced chives
Directions:
Wash the potatoes and pat dry. Cut in half, or, if the potatoes are medium-sized,
in quarters. Toss the potatoes with 3 tablespoons of the olive oil and arrange
in a single layer in a baking dish. Sprinkle with the chopped garlic and salt
and pepper to taste.
Bake at 425°F for 30 to 40 minutes, stirring at least three times to prevent
sticking. Remove from oven when potatoes are just tender.
Make a vinaigrette with the vinegar, remaining 2 tablespoons olive oil, mustard
and salt and pepper to taste. Toss with the potatoes while they are still
warm. Let cool to room temperature. Just before serving, sprinkle with the
fresh herbs and toss to combine.
Makes 4-6 servings
|
Bakery
