Guest guest Posted March 4, 2004 Report Share Posted March 4, 2004 Warm Roasted Potato Salad 3 1/2 lb. new potatoes or 10 small potatoes 2 tbsp extra virgin olive oil 1/2 tbsp salt 1/2 tbsp dried rosemary, crumbled Dressing 4 green onions 6 black olives, pitted drained oil-packed sun-dried tomato 2 tbsp capers 1 clove garlic, minced 2 tbsp balsamic vinegar (or lemon juice) 1 tsp Dijon mustard 1/4 tsp salt 1/4 tsp pepper 1/2 cup extra virgin olive oil 2 tbsp fresh chopped Italian parsley Preheat oven to 425ºF (220ºC). Toss potatoes with olive oil, salt and rosemary. Spread in single layer on large parchment paper-lined baking sheet; roast in oven for about 1 hour and 15 minutes or until tender and golden. Dressing Meanwhile, finely chop onions, olives, tomatoes and capers; place in small bowl. Add garlic; set aside. In liquid measure, whisk vinegar with mustard, salt and pepper. Gradually whisk in oil in thin steady stream until thickened and blended. Whisk in olive mixture. (Make-ahead: Cover and refrigerate for up to 4 hours; bring to room temperature. Whisk to recombine.) Toss potatoes with dressing and sprinkle with parsley. Serve warm. Quote Link to comment Share on other sites More sharing options...
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