Roasted Potato Salad

Yellow potatoes give classic potato salad a new look; basil gives it a summer-fresh flavor.

Roasted Potato Salad Enlarge Image
9,721views
10 users rated this recipe an average rating of 4.0
Makes:
8 servings
Bake:
35 mins to 40 mins 425°F
Rate me!


Roasted Potato Salad

Ingredients
 
Nonstick cooking spray
2 1/2
pounds Yukon gold, Yellow Finn, or russett potatoes
2
tablespoons olive oil
1/4
cup olive oil
1/2
cup lightly packed, fresh basil leaves
4
3
tablespoons lemon juice
1
tablespoon Dijon-style mustard
1
teaspoon salt
1/4
teaspoon pepper
1/2
cup chopped shallots
1/2
cup roasted red sweet pepper, cut into thin strips
1/4
cup slivered, fresh basil leaves
1/4

Directions

  1. Spray a shallow 15x10x2-inch roasting pan with nonstick spray coating. Scrub potatoes, peel if desired. Cut potatoes into 1-inch wedges or cubes. Toss with the 2 tablespoons olive oil. Place in prepared pan. Roast, uncovered, in a 425 degree F oven for 35 to 40 minutes or until just tender and lightly browned, stirring about 20 minutes.
  2. Meanwhile, in a blender container combine the 1/4 cup olive oil, the 1/2 cup basil, garlic, lemon peel, lemon juice, mustard, salt, and pepper. Cover and blend until nearly smooth. In a large bowl toss with hot potatoes; stir in shallots and pepper strips. Let stand at room temperature for 1/2 hour. Sprinkle with the 1/4 cup slivered basil and Parmesan cheese just before serving. Store any leftover salad, covered, in the refrigerator. Makes 8 servings.
Your Comment:
close
close
close
close
close

Loading... Please wait...