William Pollock's Eat Happy: Roasted Potato Salad

Yield:

8 servings

Prep time:

1:15

Notes

This is a very full-flavored cold potato salad that works well for summertime potlucks. It also contains no white nastiness that I and others sometimes might find less than potable given the wretched afternoon weather we sometimes have here in the Sacramento Valley.

Ingredients

6 tbl	olive oil
6 garlic cloves	chopped
1 tsp	salt
1/2 tsp	ground pepper
1/2-1 cup	fresh thyme leaves
1/2 cup	fresh rosemary leaves
3 lbs	russet potatoes, diced large
2 tbl	white vinegar
2 tsp	dijon mustard
1/4 cup	chopped shallots
1 cup	chopped basil leaves

Preparation

Mix olive oil, garlic, salt, pepper and fresh herbes and toss with chopped potatoes. Roast potatoes on a baking sheet in 375F oven for 55 minutes or until golden brown, occasionally stirring.

Let potatoes cool and remove from pan, reserving remaining oil and scrapings.

Wisk together vinegar and mustard. Add olive oil to reserved drippings to make 6 tbl and gradually mix into vinegar and mustard. Fold chopped shallots into dressing and toss with potatoes. Add chopped basil and let stand at one hour at room temperature before serving.

Primary Category:

Salad/Dressing

Seconary Categories:

**New06
Potatoes

Source:

Food Network: "Ann's Roasted Potato Salad".