Tuesday, July 13, 2010

Roasted Red Potato Salad

Roasted Red Potato Salad

13 small red potatoes, diced
Olive Oil

½ cup Mayonnaise
½ cup Milk
1-2 Tbsp Dijon Mustard


Dice red potatoes.  Using your fingers, pull off the rosemary leaves by sliding and pinching your fingers down the sprig.  Chop the rosemary leaves.  Add the diced potatoes to a baking dish.  Sprinkle with salt and pepper and some of the chopped rosemary.  (You’ll need more rosemary for the sauce.)  Drizzle some olive oil over the top.  Toss in the baking dish.  Roast the potatoes at 400 for 25-35 minutes, or until softened.   (Larger pieces of potatoes will take longer to cook.)  In a small bowl, add the mayonnaise, milk, Dijon mustard, salt, and pepper.  Whisk and then add the remaining rosemary leaves.  Mix in the rosemary.  Pour the sauce over the roasted potatoes.  Toss the sauce with the potatoes.  Serve Roasted Red Potato Salad warm…or chill for at least 2 hours and serve cold.
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