Roasted Potato Salad
Nonstick cooking spray
pounds Yukon gold, Yellow Finn, or russett potatoes
tablespoons olive oil
cup olive oil
cup lightly packed, fresh basil leaves
cloves garlic, halved
teaspoon finely shredded lemon peel
tablespoons lemon juice
tablespoon Dijon-style mustard
cup chopped shallots
cup roasted red sweet pepper, cut into thin strips
cup slivered, fresh basil leaves
- 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.
- 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.