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Roasted Potato Salad Recipe

   
 

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     Roasted Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
Potatoes-
2 teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
Vinaigrette-
 
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt

Instructions
Preheat oven to 450°. To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon. To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately. Note- Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.


Originally Submitted
10/11/2012





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