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Roasted Red Potato Salad
Submitted by Rina : I Thee Cook on July 23, 2011 in Potato Salads, Salads
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 3 pounds Baby Red Potatoes Halved
- 1 whole Medium Red Onion, Sliced Into 1 Inch Peices
- ½ cups Olive Oil, Divided
- 1 teaspoon Salt, Divided
- ½ teaspoons Black Pepper, Divided
- 3 Tablespoons Balsamic Vinegar
- 3 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Dijon Mustard
- 2 teaspoons Sugar
- 3 cloves Garlic, Smashed And Chopped
- 1 Tablespoon Dried Dill
Preparation Instructions
Preheat oven 425 F.
In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place in a baking dish.
Roast for about 25-30 minutes until vegetables are tender and lightly browned, turning occasionally.
In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. When potatoes are done remove them from the oven. Add dressing to the potato mixture; toss to coat. Sprinkle with dill.
Serve warm or at room temperature. Refrigerate leftovers.
