ROASTED POTATO SALAD WITH BALSAMIC DRESSING
This delicious side salad is good for any season and won't go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you're interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.
Provided by Josh Mika
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 6h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
- Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
- In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
- Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 18.7 g, Cholesterol 11.2 mg, Fat 18 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 3.6 g, Sodium 1318.9 mg, Sugar 2.9 g
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