Roasted Red Potato Salad with Herb Vinaigrette

Name: Roasted Red Potato Salad with Herb Vinaigrette
Yield: makes 6 servings
Ingredients: 2 pounds small red potatoes, scrubbed and cut into 1-inch pieces; 3 tablespoons olive oil; 1 tablespoon chopped fresh rosemary; 1 teaspoon kosher salt; Freshly ground black pepper; 1 cup (about 1 bunch) thinly sliced green onions; 1 cup diced celery; 1 green bell pepper, seeded and diced; 3 tablespoons Dijon mustard; 3 tablespoons white balsamic vinegar or white wine vinegar; 2 garlic cloves, minced; 1/2 cup extra virgin olive oil; 1/4 cup minced fresh flat-leaf parsley

December 9, 2011

This is a break from potato salads dressed with mayonnaise, and much tastier!

Recipe information

Yield
makes 6 servings

Ingredients

2 pounds small red potatoes, scrubbed and cut into 1-inch pieces

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

Freshly ground black pepper

1 cup (about 1 bunch) thinly sliced green onions

1 cup diced celery

1 green bell pepper, seeded and diced

3 tablespoons Dijon mustard

3 tablespoons white balsamic vinegar or white wine vinegar

2 garlic cloves, minced

1/2 cup extra virgin olive oil

1/4 cup minced fresh flat-leaf parsley

Preparation

Step 1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection roast at 425°F. Cover a baking sheet or shallow roasting pan with foil and coat with nonstick spray.
Step 2
In a large bowl, toss the potatoes with the olive oil and rosemary. Spread in an even layer on the prepared roasting pan. Sprinkle with salt and pepper. Roast on the center rack for 15 to 20 minutes, turning once, until the potatoes are golden brown on the edges and fork-tender. Cool.
Step 3
Return the potatoes to the large bowl and toss with the green onions, celery, and bell pepper until mixed.
Step 4
Whisk together the mustard, vinegar, garlic, and extra virgin olive oil in a small bowl until well blended. Pour the dressing over the salad and toss to combine. Put in a serving dish and sprinkle with the parsley.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsPotato Salad Salad Red Skin Potato Potato Root Vegetable Vegetable Side Dinner Lunch Dairy Free Gluten Free Vegetarian Vegan Roast Easter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes