Roasted-Potato Salad
Source of Recipe
Sunday_Dinner@yahoogroups.com
If you want to make the salad more than 2 hours ahead, don't toss the
potatoes with the dressing and chives until right before serving.
Roasted Potatoes: 4 pounds medium red potatoes, cut into 1 1/2-inch
chunks
2 Tbs olive oil
1/2 tsp salt
1/4 tsp coarse ground black pepper
Buttermilk Dressing:
2/3 cup buttermilk
1/4 cup light mayonnaise
1 1/2 tsp sugar
1/4 tsp salt
1/4 tsp coarse ground black pepper
2 lemons
1/4 cup snipped fresh chives
1. Prepare Roasted Potatoes: Preheat oven to 450 degrees F. In large
roasting pan (17 inches by 11 1/2 inches), toss potatoes with oil,
salt, and pepper. Roast potatoes 45 minutes or until golden and
fork-tender, stirring halfway through roasting time.
2. Meanwhile, prepare Buttermilk Dressing: In small bowl, with wire
whisk, mix buttermilk, mayonnaise, sugar, salt, and pepper; set aside.
3. From lemons, grate 1 1/2 teaspoons peel and squeeze 2 tablespoons
juice.
4. Transfer hot potatoes to large bowl and gently toss with lemon peel
and juice; set aside to cool slightly, about 20 minutes. Add
Buttermilk Dressing and chives; toss gently to coat. Serve salad warm
or cover and refrigerate up to 2 hours.
Makes about 8 cups
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