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Roasted Red Potato Salad With Herb Vinaigrette

Barbecue.Master's picture
  Tiny new potatoes 1 1⁄2 Pound, quartered (Whole)
  Olive oil 3 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Minced fresh rosemary 4 Teaspoon
  Canned pitted ripe olives 6 Ounce, cut in half (1 Can)
  Yellow bell pepper 1 , diced
  Cherry tomatoes 12 , cut in half
For herb vinaigrette
  Olive oil 1⁄3 Cup (5.33 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Dried thyme 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Combine oil, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Drizzle over potatoes; toss gently to coat.
Place potatoes in the basket and roast for 30 to 40 minutes or until tender.
In a large bowl combine the olives, yellow pepper and tomatoes.
Add the potatoes.
Whisk the Herb Vinaigrette ingredients together and toss with salad.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1602 Calories from Fat 1008

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 12.7 g63.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1968.4 mg82%

Total Carbohydrates 120 g40.1%

Dietary Fiber 16.5 g66%

Sugars 21.2 g

Protein 14 g28.9%

Vitamin A 119.5% Vitamin C 601.7%

Calcium 37.3% Iron 33.5%

*Based on a 2000 Calorie diet

Roasted Red Potato Salad With Herb Vinaigrette Recipe