ROASTED RED POTATO SALAD WITH HERB VINAIGRETTE

Roasted Red Potato Salad with Herb Vinaigrette image

Yield makes 6 servings

Number Of Ingredients 13

Previous Next

2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
Freshly ground black pepper
1 cup (about 1 bunch) thinly sliced green onions
1 cup diced celery
1 green bell pepper, seeded and diced
3 tablespoons Dijon mustard
3 tablespoons white balsamic vinegar or white wine vinegar
2 garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup minced fresh flat-leaf parsley

Steps:

Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection roast at 425°F. Cover a baking sheet or shallow roasting pan with foil and coat with nonstick spray.
In a large bowl, toss the potatoes with the olive oil and rosemary. Spread in an even layer on the prepared roasting pan. Sprinkle with salt and pepper. Roast on the center rack for 15 to 20 minutes, turning once, until the potatoes are golden brown on the edges and fork-tender. Cool.
Return the potatoes to the large bowl and toss with the green onions, celery, and bell pepper until mixed.
Whisk together the mustard, vinegar, garlic, and extra virgin olive oil in a small bowl until well blended. Pour the dressing over the salad and toss to combine. Put in a serving dish and sprinkle with the parsley.