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Roasted Potato Salad

Source of Recipe

net


List of Ingredients

ROASTED POTATO SALAD
Ingredients
3 pounds small boiling potatoes, scrubbed and halved or quartered
2 tablespoons extra virgin olive oil
Fine sea salt, freshly ground pepper, and Hungarian paprika to taste
� cup each dry white wine and white wine vinegar
3 shallots, chopped
8 sun-dried tomatoes, soaked in water 1 hour, drained, and chopped
2 ounces Ni�oise olives (about � cup)
4 tablespoons each extra-virgin olive oil, mayonnaise, and chopped flat leaf parsley



Recipe

ROASTED POTATO SALAD

Directions

1. Toss the potatoes in a baking dish with enough oil to coat them lightly, and season with salt, pepper, and paprika. Roast in a preheated 400� oven until tender, about 25 minutes.

2. In a serving bowl large enough to hold the potatoes, combine the wine, vinegar, shallots, sun-dried tomatoes, olive oil, mayonnaise, and parsley. Mix well.

3. Remove the potatoes from the oven and while still hot, toss with the dressing. Taste and adjust seasoning. Add the olives.

Picnic Tip: Make this dish in a plastic storage container, store in the refrigerator. When ready to pack, simply place in your basket.

Serves 8 to 10