Roasted Potato Salad Sharon THANKS

[Guest guest]

Does this ever sound yummy!

I like the garlic idea, I would never think to do that.

Fiona

 

 

, Sharon Zakhour

<sharon.zakhour wrote:

>

> 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!

>