Roasted Red Potato Salad

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READY IN: 1hr 5mins
Recipe by Blue Peacock

I tried this recipe at a party while on a vacation in California. It is great side dish for grilled poultry or burgers and I like to double the amount of dressing that the recipe calls for and eat it slightly cold. Warm or cold, you may eat this anyway that you like.

Ingredients Nutrition

Directions

  1. In a large baking pan, toss in the potatoes, 1/4 cup olive oil, garlic cloves and fresh rosemary.
  2. Bake at 350F for 45 minutes, mixing occasionally.
  3. After baking, discard rosemary sprigs, but save softened garlic cloves.
  4. For the dressing, in a separate bowl, whisk the red wine vinegar, Dijon mustard, and olive oil.
  5. Add softened garlic cloves, mashing into dressing.
  6. Toss in green onions and season with salt and black pepper.
  7. Pour this dressing over the roasted potatoes (when the potatoes are slightly warm to absorb the dressing) and mix well.
  8. Serve warm or cold.

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