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Roasted Potato Salad

Name: Roasted Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 24 oz. Potato Inspirations® potatoes, quartered; 2 tbsp. olive oil, divided; Salt and pepper, to taste; 1½ tbsp. red wine vinegar; 1 tbsp. country Dijon mustard; 2 green onions, sliced; ¼ c. chopped Italian parsley; 2 hard-boiled eggs, peeled and chopped; Paprika (optional garnish)

Prep10

Cook30

Total Time40

Serves4

Course: Salads & Sides

Variety: Honey Gold®

Cooking Method: Oven

Ingredients

24 oz. Potato Inspirations® potatoes, quartered
2 tbsp. olive oil, divided
Salt and pepper, to taste
1½ tbsp. red wine vinegar
1 tbsp. country Dijon mustard
2 green onions, sliced
¼ c. chopped Italian parsley
2 hard-boiled eggs, peeled and chopped
Paprika (optional garnish)

Instructions

Preheat oven to 400-degrees. Place potatoes on a foil-lined, rimmed baking sheet and drizzle 1 tablespoon olive oil over potatoes. Sprinkle with salt and pepper, to taste; toss to coat. Place baking sheet in middle of oven and roast potatoes for 25-30 minutes, or until desired tenderness.
While potatoes are roasting, prepare dressing. In a small bowl, whisk together the remaining 1 tablespoon oil, vinegar, mustard, green onions and herbs.
While potatoes are still hot, toss with dressing to coat. Add chopped egg and toss to combine. Sprinkle with paprika, if desired. Serve warm or chilled.

Recipe Tips

4 teaspoons dried parsley can be substituted for the fresh parsley