ROASTED TRI-COLORED POTATO SALAD
Mix red, white and sweet potatoes to create this twist on traditional potato salad. Roast the sweet potatoes separately from the other potatoes, as they will be done first.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Line two baking sheet pans with foil.Toss Yukon Gold potatoes with 1 chopped garlic clove and 1 tablespoon olive oil. Place evenly on one side of a prepared pan. Toss red potatoes with 1 chopped garlic clove and 1 tablespoon olive oil. Place in an even layer on the other side of the baking pan. Toss sweet potatoes with remaining chopped garlic clove and 1 tablespoon olive oil. Place in an even layer on remaining prepared pan. Roast potatoes in preheated oven until just cooked through and lightly browned. The sweet potatoes will take between 12 to 15 minutes. The Yukon and red potatoes will take about 15 to 20 minutes.While potatoes are roasting, make dressing: Place thyme, pepper, salt, vinegar, onion, mayonnaise and mustard in the bowl of a food processor. Pulse to combine. With the processor on, slowly add remaining ½ cup olive oil through the feed tube.Cool potatoes 30 minutes, then combine them in a large bowl. Toss with dressing and chopped herbs. Refrigerate if not serving immediately.
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