French Roasted Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I made this for my fourth of July Party. I wanted some traditional picnic foods, but not with mayo. I found this wonderful recipe from A cooking blog called Good Food Matters. This recipe is a keeper, several people at the party requested the recipe. Read more . You will love it. Ingredients:
2-3 lbs new potatoes, cleaned, dried, and cut into medium thick slices |
(or try another potato–white, yukon gold, fingerling, or a variety) |
1 medium onion, sliced |
olive oil |
sea salt |
black pepper |
fresh rosemary–a few sprigs |
1 cup pommery vinaigrette (recipe below) |
1/2 cup chopped fresh italian parsley |
1 bunch scallions, chopped |
pommery vinaigrette |
1/4 cup red wine vinegar |
1 tablespoon coarse grain (pommery) mustard |
1 clove minced garlic |
1/2 teaspoon salt |
1/4 teaspoon coarse grain black pepper |
pinch sugar |
1/2 cup extra virgin olive oil |
Directions:
1. Preheat oven to 400 degrees.
2. Place sliced potatoes and onions on a roasting pan and toss with olive oil until all is well coated.
3. Sprinkle with sea salt, black pepper, and chopped fresh rosemary. Roast until browned, about 25-30 minutes.
4. With a slotted spoon, remove the potatoes and onions and place into a mixing bowl.
5. Pour the pommery vinaigrette right onto the roasting pan, scraping up the browned bits and pieces of onion and potatoes as the vinaigrette deglazes the pan. Pour over the potatoes and toss well.
6. Taste and adjust seasoning.
7. Garnish with chopped fresh Italian parsley and scallions.
8. Serve warm or room temperature.
9. Serves 10-12
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