Roasted New Potato Salad



Makes: 8 servings
Prep: 25 mins Roast: 35 mins
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Roasted New Potato Salad
Ingredients
  • 1 1/2
    pounds whole tiny new potatoes, quartered
  • 3
    tablespoons olive oil or cooking oil
  • 2
    cloves garlic, minced
  • 4
    teaspoons snipped fresh rosemary or 1-1/4 teaspoons dried rosemary, crushed
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1/3
    cup olive oil or salad oil
  • 1/3
    cup white wine vinegar
  • 1
    tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
  • 1
    teaspoon sugar
  • 1
    teaspoon coarse-grain brown mustard or Dijon-style mustard
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    9 1/4 ounce can chuck white tuna (water pack), drained and broken into chunks
  • 1
    6 ounce can pitted ripe olives
  • 1
    large green sweet pepper, cut into bite-size pieces
  • 12
    tiny pear-shape red and/or yellow tomatoes, halved, or cherry tomatoes, halved
Directions

1. Potatoes: Place potatoes in a 13x9x2-inch pan. Combine the 3 tablespoons oil, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over potatoes; toss gently to coat. Roast, uncovered, in a 450 degrees F oven for 35 to 40 minutes or until tender and brown on the edges, stirring every 10 minutes. Cool slightly.

2. Herb Vinaigrette: Meanwhile, for herb vinaigrette, combine the 1/3 cup olive oil, white wine vinegar, thyme or basil, sugar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a screw-top jar. Cover and shake well.

3. Combine tuna, olives, sweet pepper, and tomatoes in a large bowl or container. Add potatoes. Toss with herb vinaigrette. Cover and chill at least 2 hours or up to 24 hours. For potluck or picnic, transport in an insulated cooler with ice packs. Makes 8 side-dish servings.

From the Test Kitchen
  • Make Ahead Tip Prepare dressing up to 2 weeks ahead; cover and store in refrigerator. Shake well before using.
Nutrition Facts (Roasted New Potato Salad)
  • Servings Per Recipe 8,
  • Calories 288,
  • Protein (gm) 11,
  • Carbohydrate (gm) 23,
  • Fat, total (gm) 17,
  • Cholesterol (mg) 14,
  • Saturated fat (gm) 3,
  • Dietary Fiber, total (gm) 2,
  • Vitamin C (mg) 25,
  • Sodium (mg) 544,
  • Calcium (DV %) 182,
  • Percent Daily Values are based on a 2,000 calorie diet
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