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ROASTED POTATO AND SHALLOT SALAD

THIS RECIPE COMES FROM THE JUNE 2000 ISSUE OF GOOD HOUSEKEEPING.





List of Ingredients



• 4 LBS RED POTATOES WASHED AND CUT INTO 1 1/2" CHUNKS
  
• 4 LARGE SHALLOTS, CUT INTO 1/2" SLICES
  
• 3 TABLESPOONS OLIVE OIL
  
• 1 TEASPOON SALT
  
• 1/2 TEASPOON COARSELY GROUOND PEPPER
  
• 1/4 CUP WHITE WINE VINEGAR
  
• 1 TABLESLPOON FRESH THYME, CHOPPED
  






Instructions



1. PREHEAT OVEN TO 450°.
   
2. IN A LARGE ROASTING PAN, 17 X 11 1/2", TOSS POTATOES AND SHALLOTS WITH 2 TABLESPOONS OF OLIVE OIL, 1/2 TEASPOON SALT AND 1/4 TEASPOON PEPPER. ROAST VEGETABLES IN OVEN FOR 45 MINUTES OR UNTIL GOLDEN AND FORK TENDER, STIRRING HALFWAY THROUGH ROASTING TIME.
   
3. MEANWHILE, IN A LARGE BOWL, WITH WIRE WHISK, MIX VINEGAR AND THYME WITH REMAINING 1 TABLESPOON OLIVE OIL, 1/2 TESPOON SALT AND 1/4 TEASPOON PEPPER UNTIL BLENDED. SET DRESSING ASIDE.
   
4. ADD HOT POTATOES TO DRESSING AND TOSS GENTLY UNTIL WELL MIXED. SERVE WARM OR COVER AND REFRIGERATE UP TO ONE DAY.
   
5. 10 SERVINGS
   






Final Comments


THIS IS A LIGHT ALTERNATIVE TO THE TRADITIONAL HIGH FAT, CREAMY POTATO SALAD.