Garlic Potato Salad
Description
This winning recipe is just flat out delicious. The roasted potatoes are crisp on the outside and fluff and tender on the inside. There is no mayonnaise in it, so take it on picnics or gatherings where refrigeration would be a problem.
Ingredients
Roasted Potatoes:
2 lb. tiny baby potatoes, sliced in halves (cut into 1 inch pieces)
2 T. olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper
Salad:
6 cloves garlic, minced
2 T. red wine vinegar
2 T. olive oil
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1/4 c. finely chopped chives
1/4 c. finely chopped Italian parsley
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees.
Place potatoes on a large baking sheet; drizzle with oil; sprinkle on salt and pepper; toss to coat potatoes. Roast for 30 minutes. Remove from oven; stir. Roast 15 more minutes until potatoes are lightly browned and crisp. Transfer potatoes to a medium size bowl.
In a small measuring cup or bowl, whisk together garlic, vinegar, oil, salt and pepper; pour over potatoes; stir well to coat. Sprinkle on chives and parsley; toss well.
Serve immediately while hot or at room temperature.
6 servings.