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Monday, February 18, 2013

Roasted Potato Salad

I forget where I was but I distinctively remember reading a menu and seeing Roasted Potato Salad. The genius idea has stuck with me and I finally put it to the test in our kitchen. I'm not a traditional potato salad type. I hate mayonnaise to a point of furry. But I love potatoes, especially roasted potatoes, especially roasted potatoes for lunch on another snowy Saturday when it seemed the whole world was white.

I kept this salad really simple - just fingerling potatoes roasted in olive oil, salt, and pepper then tossed in a red wine and dill dressing. To avoid soggy potatoes toss in the dressing immediately before eating. It's best with potatoes just out of the oven.

Roasted Potato Salad 

1 small bag fingerling potatoes, washed and sliced in half
3 tablespoons olive oil plus more for roasting
salt and pepper
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill

1. Preheat oven to 425. Toss sliced potatoes with olive oil, salt, and pepper. Lay flesh side down in a baking sheet. Roast for 30-40 minutes, or until golden.

2. In a big bowl, mix 3 tablespoons olive oil, red wine vinegar, and dill.

3. When ready to eat, gently toss warm potatoes in dressing. Enjoy immediately.

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