3 lbs small round yukon gold potatoes or red potatoes cut in half if large
2 tbsp olive oil
2 tsp salt
Dressing
1 tbsp sherry vinegar
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1/2 tsp salt
1 tbsp grainy mustard
1/4 cup olive oil
Instructions
Toss potatoes with olive oil and salt. Spreadh in a single layer on a baking shset lined with parchment paper. Roast in a 425 F oven for 40 to 45 minutes until browned, crisp and tender inside.
For dressing, in a large bowl combine vinegar, garlic, parsley, salt and mustard. Whisk in olive oil. Toss with potatoes as soon as they come out of the oven. Service warm or at room temperature.
Originally Submitted
4/17/2011
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