Oven-Roasted Potato Salad
List of Ingredients
This is my wintertime Potato Salad.
Makes 12 servings.
� 2 � pounds baking potatoes, cut into 2-inch chunks
� 2 tablespoons plus � cup olive oil
� 4 cloves garlic, minced
� 2 tablespoons chopped fresh rosemary
� � teaspoon red pepper flakes
� 2 tablespoons red wine vinegar
� 1 tablespoon Dijon mustard
� 1 teaspoon kosher salt
� � teaspoon black pepper
� � cup chopped scallions
Recipe
1. Preheat the oven to 450 degrees Fahrenheit. Coat a baking sheet with cooking spray.
2. In a large bowl, combine the potatoes, 2 tablespoons olive oil, garlic, rosemary, and red pepper flakes. Spread the potatoes in a single layer on the baking sheet. Bake, turning occasionally, until browned and tender in the center, about 35 minutes.
3. Meanwhile, make the dressing. In a small bowl, combine the vinegar, mustard, salt, and pepper. Whisk in the remaining � cup olive oil in a slow, steady stream.
4. In a large bowl, combine the potatoes and scallions. Pour the dressing over the warm potatoes and toss well to coat. Serve warm or at room temperature.
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