Roasted Potato Salad
This recipe originally appeared in It's Simple by Ann Heller. Leftovers keep well, so consider making a double batch.
2½ lbs small red potatoes or Golden Yukon potatoes, unpeeled
5 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 cloves garlic, coarsely chopped
Salt and pepper
1 Tbsp Aunt Vera's Italian Red Wine Vinegar
1 Tbsp grainy mustard
2 tsp fresh minced rosemary
1 tsp minced fresh chives
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, 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 to 6 servings
Makes 4 — 6 servings