Saturday, September 4, 2010
Roasted Potato Salad...BEST EVER!
1 1/2 lbs Potatoes
1/4 cup plus 2 Tbsps. Olive oil
1/2 Tsp Basil
4 Cloves garlic minced
3 Tbsp. Lemon juice
1 Tbsp. Dijon mustard
1 Tsp Salt
1/2 tsp Pepper
1/2 Cup Onions diced
1/2 Cup Roasted Red Pepper cut into thin Strips
Spray a shallow roasting pan with non stick spray. Peel Potatoes and cut into one inch cubes. Toss with 2 tablespoons of olive oil. Place in pan and roast at 425 for 35-40 min. stirring after about 20 min.
Meanwhile, in a blender, or like me, a little "Oscar" compliments of my Mom, blend: oil, basil, juice, garlic, mustard, salt and pepper.
Add this to roasted hot potatoes in a bowl and stir in pepper strips and onion. Let stand at room temperature for 1/2 hour.