Chef Bill's Roasted Red Potato Salad

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Chef Bill's Roasted Red Potato Salad

 

Recipe By :Burt, Goldberg, and Rhodes

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium red potatoes -- washed and cut into 1/2-inch cubes

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh rosemary -- finely chopped

2 cloves garlic -- minced

4 teaspoons olive oil -- divided

2 tablespoons coarse-grain Dijon-style mustard

1 tablespoon balsamic vinegar

1 teaspoon rice wine vinegar

1/2 cup red onion -- finely chopped

2 stalks celery -- finely chopped

1 tomato -- diced

1 teaspoon fresh oregano -- finely chopped

3 eggs -- hard boiled, discard the yolks and chop whites

salt and freshly ground black pepper -- to taste

 

Adapted from a recipe shared with us by Chef Bill Wavrin.Chef Bill is from

Rancho La Puerto Spa in Tecate, Mexico where Kathy Goldberg had the honor to be

invited as guest chef.

 

Preheat oven to 375F.

 

Line a cookie sheet with parchment paper or use nonstick cookie sheet.

 

In a large bowl, combine the potatoes with the pepper, rosemary, garlic and 1

teaspoon of the olive oil. Toss well.

 

Spread potatoes over prepared cookie sheet. Place in preheated oven and bake 45

minutes, or until golden brown. Turn the potatoes from time to time during

baking to brown them evenly.

 

While the potatoes are cooking, mix the remaining 3 teaspoons of olive oil,

mustard and vinegars together in a serving bowl and toss with the onion,

celery, tomato, oregano and egg whites. When potatoes have finished roasting,

combine with mixture.

 

Serve immediately while warm, or refrigerate for at least 30 minutes to allow

the flavors to blend and serve chilled.

 

Variations: Add at the end of step #4, 1 cup of any combination of the

following: freshly roasted corn kernels: lightly steamed asparagus spears cut

into 2 inch lengths; lightly steamed fresh pea pods; julienne of red or yellow

bell peppers. For a milder onion taste, Vidalia, Walla Walla onion or scallions

can be substituted for the red onion.

 

Nutrient calculations (per 1/2 cup serving): Calories 142, Total Fat 3.5 g.

(Sat. 0.5 g.), Cholesterol 0 mg., Carbohydrate 24 g., Dietary Fiber 2.7 g.,

Protein 5 g., Sodium 111 mg., Calcium 28 mg., Iron 1.3 mg.

Exchanges: 1 starch, 1 vegetable, 1/2 fat

 

 

 

 

Source:

" High Fit - Low Fat Vegetarian "

Copyright:

" 1996 ISBN #0-9649656-1-5 "

 

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Per Serving (excluding unknown items): 133 Calories; 5g Fat (35.7% calories from

fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 46mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0