Roasted Golden Potato Salad

I don't care for mayo, so this is perfect for me. I sometimes add crushed red pepper with the cheese and parsley.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs yukon gold potatoes, cut in 1 inch wedges or cubes
• 1 1⁄2 tablespoons  vegetable oil
• 1⁄2 cup basil, lightly packed
•  salt and pepper
• 3  tablespoons olive oil
• 1  teaspoon lemon zest
• 3  tablespoons lemon juice
• 1  tablespoon grainy mustard
• 3  garlic cloves, halved
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup shallot, chopped
• 1⁄2 cup  roasted red pepper, chopped
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup parmesan cheese, shredded

Directions

1. Preheat oven to 425. Coat a shallow pan with cooking spray.
2. Toss potatoes with vegetable oil and salt and pepper to taste. Place in pan. Roast 35-40 min or til just tender and light brown, stirring after 20 minute.
3. Meanwhile, in blender combine basil, olive oil, zest, lemon juice, mustard, garlic, salt and pepper. Blend til nearly smooth.
4. In a large salad bowl, toss dressing with hot potatoes. Stir in shallot and roasted pepper. Let stand 30 min, then sprinkle with parsley and parmesan.