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Roasted Three Potato Salad




Source of Recipe


Marleah, later anaab1


List of Ingredients






1 lb. red new potatoes, cut into 1" cubes
1 lb. Yukon gold potatoes, cut into 1" cubes
2 lbs. yams, peeled and cut intc 1" cubes
1/+ cup olive oil
1 onion, thinly sliced
2 tsp. kosher salt
1 tsp. dried thyme
1/z tsp. ground black pepper



Salad:
1 red pepper, cored and sliced
16 oz frozen peas, thawed
¼ c chopped red onion
1 cup chopped Italian parsley

Dressing:
1/4 cup red wine vinegar
1T. Dijon mustard
1 tsp. salt
1/4 tsp. ground black pepper
1/2 cup olive oil




Recipe





Potatoes:
Combine all ingredients in a bowl, and toss well.
Pour out onto a parchment lined baking sheet, spreading the potatoes evenlyon baking sheet.
Bake in preheated 4OOo oven lor 2O minutes or until golden and tender.
Remove from oven.
Cool to room temperature.


Salad:
Place the cooled potatoes and roasted onions, the red pepper, peas, chopped red onion, and
chopped parsley in a bowl. Whisk together the vinegar, mustard, salt, pepper and oil Toss dressing
into potato mixture. Taste for seasoning.
Refrigerate at least t hour and up to 8 hours before serving.
Serves 8-1O