I have a few recipes that I posted in the past on another blog and have wanted to repost here. I just had to post this one for you now - it's a great option for a Memorial Day picnic and it happens to go with TidyMom's Salad Social!
Roasted Rosemary Potato Salad
slightly adapted from a Weight Watcher's recipe
1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
1 medium red bell pepper, chopped {can use green or yellow pepper too}
1 medium onion, chopped {I use this onion shortcut}
1/4 cup mayonnaise
2 teaspoons white balsamic vinegar {can use regular balsamic}
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon fresh-ground black pepper
Preheat oven to 450 degrees F. Spray large baking sheet with nonstick spray.
Place potatoes on baking sheet; add 2 teaspoons oil and the rosemary. Toss to coat. Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.
Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl. Add to baking sheet and bake, turning occasionally, until potatoes are crisp and pepper and onion are tender, 15-20 minutes longer. Let cool 20 minutes.
Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl. Add the potato mixture and toss to coat.
1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
1 medium red bell pepper, chopped {can use green or yellow pepper too}
1 medium onion, chopped {I use this onion shortcut}
1/4 cup mayonnaise
2 teaspoons white balsamic vinegar {can use regular balsamic}
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon fresh-ground black pepper
Preheat oven to 450 degrees F. Spray large baking sheet with nonstick spray.
Place potatoes on baking sheet; add 2 teaspoons oil and the rosemary. Toss to coat. Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.
Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl. Add to baking sheet and bake, turning occasionally, until potatoes are crisp and pepper and onion are tender, 15-20 minutes longer. Let cool 20 minutes.
Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl. Add the potato mixture and toss to coat.
My friend Kim made her own version of this recipe - you can check that one out at Homesteader's Heart.
This post is linked to:
~ The Salad Social at TidyMom
~ Tempt My Tummy Tuesday at Blessed With Grace
~ Tasty Tuesday at Balancing Beauty and Bedlam
~ Chic & Crafty Party at The Frugal Girls
~ Tasty Tuesday at Balancing Beauty and Bedlam
~ Chic & Crafty Party at The Frugal Girls
Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!
What is your favorite salad recipe?
Have a terrific day friends!
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