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Roasted Potato Salad Recipe

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This recipe for Roasted Potato Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
1/4 tsp salt
4 lb small red potatoes, quartered (or bigger potatoes, cut into more pieces)
Cooking spray

1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4-6 bacon slices, cooked and crumbled

Vinaigrette:
2 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp olive oil
1/2 tsp black pepper
1/4 tsp salt

Directions:
Directions:
Potatoes:
Heat oven to 425º. Spray a jellyroll pan with cooking spray. Mix olive oil, potatoes and salt and spread evenly in pan. Bake at 425º for 20-3- min until tender.Cool potatoes (unless you want to serve warm) and combine with: green onion, parsley and bacon. Ad vinaigrette to potato mixture just before serving, toss well.

Number Of Servings:
Number Of Servings:
8 one cup servings
Personal Notes:
Personal Notes:
My son Colin is really good at recognizing a good recipe from its picture. This is from Cooking Light Cookbook (2006) and one of his favorites. My version is slightly less "light than theirs. Original recipe is for a chilled potato salad, but I have served it warm and it is quite good.

 

 

 

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