directions
-
1
Combine oil, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl
-
2
Drizzle over potatoes; toss gently to coat
-
3
Place potatoes in the basket and roast for 30 to 40 minutes or until tender. In a large bowl combine the olives, yellow pepper and tomatoes
-
4
Add the potatoes
-
5
Whisk the Herb Vinaigrette ingredients together and toss with salad
-
6
Serve warm or cover and chill for up to 24 hours.
ROASTED RED POTATO SALAD WITH HERB VINAIGRETTE
ingredients
- 1-1/2 lb. whole tiny new potatoes, quartered
- 3 teaspoons olive oil
- 2 cloves garlic, minced
- 4 teaspoons minced fresh rosemary
- Salt and pepper
- 1 (6 ounce) can pitted ripe olives, cut in
- half
- 1 yellow bell pepper, diced
- 12 cherry tomatoes, cut in half
- HERB VINAIGRETTE:
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Salt and pepper