Jazz up the plain old potato salad and impress your cookout guests with this roasted potato salad recipe from Chef Renée Schuler of Eat Well.
2 pounds Medium red skinned potatoes
2 tablespoons Canola oil
1 teaspoon Salt
½ teaspoon Pepper
½ cup whole grain vinaigrette (recipe below)
¼ cup Kalamata olives, cut in half
¼ cup Celery, chopped
Scallions cut into rounds
1. Cut potatoes into 4-6 wedges depending on the size
2. Toss with oil, salt, and pepper and bake at 375 degrees for about 60 minutes.
3.Toss potatoes half way through do ensure they cook evenly
4.When potatoes are roasted and golden toss with remaining ingredients.
Whole Grain Vinaigrette
½ cup Whole grain mustard
¼ cup Dijon mustard
1 lemon Zest
3 lemons Juice
1 teaspoon fresh minced garlic
¼ cup Red wine vinegar
2 cup Canola or grapeseed oil (flavorless)
To taste: Kosher salt and pepper
Yield: 2.5 cups
Use a blender to mix the first six ingredients. Drizzle the oil in with the blender on low so the oil blends into the dressing smoothly. Season to taste.
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