Roasted Potato Salad

[Guest guest]

My kids don't like conventional potato salad. So I've been trying

various recipes, hoping to find one they do like. Even though some were

delicious, featuring marinated potatoes, they just didn't care for

them. They love this one, which has no mayo. (I always use Vegennaise

anyway.) It calls for 1 cup basil leaves. I bought a bushy basil plant

at Trader Jos for $2.99 and just trimmed it for this. I love that I

still have loads of leaves left! This recipe is from Food Network.

 

Ann's Roasted Potato Salad

 

11 tablespoons olive oil, divided

6 garlic cloves, chopped

1 tsp salt

1/2 tsp ground pepper

Handful chopped fresh thyme and rosemary leaves

3 lbs russet potatoes, cut into large dice

2 tblsp white vinegar

2 tsp Dijon

1/4 cup copped shallots

1 cup chopped basil leaves

 

Preheat oven to 375 F.

 

Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add

potatoes and toss. Spread out onto a baking sheet and bake for 55

minutes, stirring occasionally. When potatoes are gold brown remove the

pan from the oven and let cool. When potatoes are cool, place them in a

bowl and scarp the pan drippings into a measuring cup. Add enough oil

to the drippings to measure 6 tablespoons of oil. Whisk the vinegar

and mustard in a small bowl. Gradually add the oil and then mix in the

shallots. Pour the dressing over the potatoes and combine. Season with

salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at

room temperature. Serve.

 

Sharon's notes:

I used red potatoes, diced to about 1/2 " . I had to put the potatoes on

two cookie sheets for roasting. I used apple cider vinegar instead of

white. I omitted the shallots. I used organic yellow mustard (from

Trader Jos) instead of Dijon. The final salad did NOT need more salt or

pepper. YUM!