Saturday, September 24, 2011

Roasted Potato & Vegetable Potato Salad

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If you are looking for a twist on the same ol' traditional potato salads, I have a tasty recipe for you to try. There is no mayo in this potato salad. Instead it is roasted with vegetables and mixed with a dressing of cider vinegar, oil and some optional Dijon mustard. Delicious! Ready for the recipe?

Roasted Potato & Vegetable Potato Salad
Makes many servings

2 to 3 lbs Idaho potatoes, cut into chunks
1 medium onion, chopped
1 red pepper, cut into large strips

Toss with:
3 Tbsp. canola/veg oil
Salt & Pepper

After first bake, add:
1 can corn, drained

After second bake, add:
2 Tbsp Apple cider vinegar
2 Tbsp canola oil
optional: whisk in a tsp or two of Dijon mustard

1. Combine first 5 ingredients. Bake at 400 for 25 minutes, until getting brown on the edges.

2. Remove from oven and add drained corn to potatoes. Cook additional 15 minutes.

3. Toss with dressing. Serve.

Source: Magazine, could not track it down

3 comments:

  1. What a different potato salad...YUM! This looks great for fall!

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  2. Oh wow, this looks delicious! Your potatoes look perfectly roasted too...yum :)

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  3. Ooooh, this looks good! I might serve this to the visiting preacher during our gospel meeting next week, along with roast!

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