One of my favorite salads–Roasted Potato Salad

Roasted New Potato Salad

1 1/2 lb whole tiny new potatoes, quartered

3 tbsp olive oil

2 cloves garlic, minced

4 tsp snipped fresh rosemary

1/2 tsp salt

1/4 tsp pepper

6 oz Kalamata olives–roughly chopped (with a tablespoon or two of the brine)

1 large yellow bell pepper cut into 1/2″ pieces

12 grape tomatoes (or more)

8 to 10 large red lettuce leaves to line the serving bowl

Preheat oven to 450. Toss the first six ingredients together in a medium bowl until the potatoes are thoroughly coated with oil and seasoning. Pour onto large baking tray. Roast for 35 to 40 minutes until the edges are brown. In the meantime, prepare vinaigrette, and line the serving bowl with the lettuce leaves. Allow the potatoes to cool slightly. Add potatoes and other ingredients to a large mixing bowl and pour vinaigrette dressing over all. This is best when it is put together just before serving.

Vinaigrette:

1/3 cup olive oil

1/3 cup red wine vinegar

1 tsp dried basil

1 tsp sugar

1 tsp coarse grain brown or dijon mustard

1/4 tsp salt

1/4 tsp pepper

Reserved olive brine, if desired

Place all ingredients in a jar and shake to combine thoroughly.

Notes:

This is a great recipe, and try adding the brine to the dressing, it really makes a difference.

This is a wonderful basic vinaigrette recipe that you can use as the basis for other vinaigrettes using different oils, vinegars, herbs, and mustards.

The lettuce leaves that line the bowl are DELICIOUS!!

I sometimes parbake the potatoes for 20 minutes so they don’t require much time in the oven at dinner time.