Recipe courtesy of Ann Mileti

Ann's Roasted Potato Salad

Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 8 servings
Share This Recipe

Ingredients

11 tablespoons olive oil, divided

6 garlic cloves, chopped

1 teaspoon salt

1/2 teaspoon ground pepper

Handful chopped fresh thyme and rosemary leaves

3 pounds russet potatoes, cut into large dice

2 tablespoons white vinegar

2 teaspoons Dijon mustard

1/4 cup chopped shallots

1 cup chopped basil leaves

Directions

  1. Preheat oven to 375 degrees F. 
  2. Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve. 
Potato Salad with Soy Vinaigrette
PREMIUM
15m Easy 100%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS
Sour Cream and Onion Potato Salad
PREMIUM
33m Easy 92%
CLASS
Warm Potato Salad with Tuna and Bacon
PREMIUM
19m Easy 96%
CLASS