Monday, May 28, 2012

Tangy Roasted Potato Salad

Memorial Weekend is the unofficial start to summer. Although my heart truly belongs to autumn, I still like to dally with summer. It just has a promise of laid back possibilities.  I love the warm nights, family reunions, and causal cookouts.  I also wanted to come up with a new recipe for all the pitch-in and potlucks that go hand in hand with this season. This a simple and easy twist on an standard picnic item -potato salad. I don't know about you but the thought of mayo setting in the sun all day  turns my stomach. This potato salad has a zesty but earthy combo of fresh herbs and mustard. I also wanted to roast the potatoes instead of simply boiling them because I love the texture of roasted potatoes. I think this zippy little number will find its way to many get-togethers over the summer. Enjoy!



Tangy Roasted Potato Salad

Ingredients:

1 1/2 lbs potatoes (I used a medley of purple, red, and yellow fingerling potatoes)
3 tablespoons olive oil
2 tablespoons Zesty Italien dressing
1 tablespoon mustard powder
2 cloves garlic, minced
2 tablespoons fresh rosemary, rough chopped
1 tablespoon fresh thyme, rouch chopped
Salt and Pepper to taste

Directions:

Preheat oven to 400 degrees F.

Half or quarter the potatoes so they are all roughly equal size. In a medium bowl, toss all ingredients together to coat each potato. Spread out in a roasting pan. Roast in oven 30-35 minutes until fork tender. Be sure to stir twice during baking to evenly roast. Can be served warm or cold.

4 comments:

  1. LOVE the gorgeous potatoes. The purple really is gorgeous.

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  2. Mmmm, these look so good! I love the colors and potatoes are one of my favorites [:

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  3. MMMM! I love roasted potatoes...there's just nothing better...except maybe melted cheese all over roasted potatoes ;) Love the flavors - excellent recipe!

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  4. Anonymous8/31/2012

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