Monday, July 8, 2013

Roasted Potato Salad with Creamy Dijon Vinaigrette

This potato salad was a huge hit when I served it on the 4th of July! I did triple the recipe for the amount of people I was serving. This salad is great served warm.

serves 8 ( 4 points +)

  • 2 lbs. Yukon gold potatoes, cut into about 1 inch pieces
  • 3 T. olive oil, divided
  • 1 tsp. crushed garlic
  • 1/2 tsp. dried thyme
  • salt and pepper to taste
  • 1-1/2 T. white wine vinegar
  • 2 T. minced red onion
  • 2 tsp. Dijon mustard

Preheat oven to 400 degrees. Place potatoes on a large baking sheet and combine with 1-1/2 T. oil, garlic and thyme. Sprinkle with salt and pepper. Toss to coat. Bake 30-40 minutes or until browned and tender, stirring once after 20 minutes.

Combine remaining 1-1/2 T. oil, salt and pepper to taste, Dijon, vinegar and onion. Pour over potatoes and toss to coat.

adapted from "Cooking Light"

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