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Roasted Potato Salad Recipe

   
 

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     Roasted Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

Ingredients
2 tbs. red wine vinegar
1 teas. Dijon mustard
1/3 c. olive oil
salt & pepper
1 1/2 lb. new small potatoes, halved or quartered
1 shallot, minced
1/4 c. Parmesan cheese
6 c. salad
1/4 c. chopped herb mix - basil, oregano, parsley, thyme, sage
 
1/2 sweet onion, sliced thin
2 tomatoes, wedges

Instructions
Preheat oven to 425. Lightly oil a rimmed baking sheet. In small bowl, combine vinegar and mustard. Slowly drizzle in oil, whisking until blended. Season with salt and pepper.
Place potatoes and shallow in large bowl. Drizzle with 3 tbs. of vinaigrette and toss to coat. Transfer potatoes to baking sheet and arrange in single layer. Roast 30 to 40 minutes until potatoes are lightly browned and tender when pierced. Stir potatoes occassionally. When done, sprinkle with half of cheese. Toss.
In large serving bowl, toss the greens, herbs, onion, potatoes and remaining cheese. Add the remaining vinaigrette and toss to coat. Season with salt and pepper to taste.
Serving Suggestions
Garnish with tomato wedges


Originally Submitted
1/11/2011





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