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Roasted New Potato Salad Recipe

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This recipe for Roasted New Potato Salad, by , is from The Mitchell/Mays 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!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 pounds new potatoes
2 cups thickly sliced (1/2-inch) red, yellow or green bell peppers
1 cup coarsely chopped red onion
1 cup thickly sliced (1/4-inch) zucchini
1/2 cup thickly sliced (1/2-inch) celery
3 cloves garlic, minced or pressed
2 Tablespoons olive oil
1 Tablespoon orange juice
1-1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon dry mustard
1/4 teaspoon pepper

Honey-Mustard Dressing:
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Tablespoon coarse Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Directions:
Cut unpeeled potatoes in half, then slice in 1/4-inch thick slices. Spray a large roasting pan or bottom of broiler pan with nonstick cooking spray. Combine all vegetables and garlic in pan. In a small bowl, combine oil, orange juice, salt, paprika, dry mustard and pepper. Pour over vegetables, tossing to coat. Roast at 400 for 30-40 minutes, until potatoes are just tender when pierced with a fork. Allow vegetables to cool slightly. After tossing with Honey-Mustard Dressing; allow salad to cool completely; cover and refrigerate for 8 hours or up to 2 days. Toss and serve chilled or at room temperature.

Honey-Mustard Dressing:
Combine all ingredients and toss with warm vegetables.

 

 

 

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