Roasted Potato Salad with Dijon-Herb Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives. Ingredients:
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 pounds small red potatoes, quartered |
cooking spray |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh chives |
3 tablespoons white wine vinegar |
1 1/2 tablespoons dijon mustard |
1 garlic clove, minced |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.
3. Combine the chopped parsley and remaining ingredients, stirring with a whisk. Drizzle the parsley mixture over potatoes, tossing gently to combine.
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