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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