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Roasted Red Potato Salad With Herb Vinaigrette

Barbecue.Master's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Potato

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