posted by ann 10-27-100 7:30 AM
Roasted Herbed Potato Vinaigrette
2 lbs. red potatoes (Aprox. 8 medium)
2 tbl. olive oil
1 tbl. minced fresh rosemary, or 1 tsp. dried
Salt and freshly groumd black pepper
2/3 cup minced scallions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tbl. dijon mustard
2 tbl. white wine vinegar
1 tsp. minced garlic
4-6 tbl. extra-virgin olive oil
2 tbl. minced resh parsley
Preheat oven to 425 degrees F. In a shallow roasting pan, toss the potatoes with the oil Sprinkle with the rosemary and salt and pepper to taste. Roast, turning frequently, for 25 minutes, or until golden brown and fork-trender. Let cool.
Put the potatoes in a serving bowl and add the scallions, celery and bell pepper.
In a bowl, whisk together the mustard, vinegar, garlic and salt and pepper to taste. Add the extra-virgin oil in a thin stream, whisking, and whisk until combined. Pour the dressing over the salad and toss gently to combine. Sprinkle with the parsley. Serves 4-6
Prep time: 20 minutes, cooking time: 25 minutes