Olive Oil Roasted Potato Salad PRINT
- YIELD: 4 servings
- PREP TIME: 20 min
- COOK TIME: 30 min
Natural hickory smoke envelops ruby red potatoes, lending a complex woodsy flavour to this hearty salad. Toss while potatoes are still warm to bring out the vinaigrette’s abundance of herbal flavours.
|1||bag (680 g) PC Little Gems Ruby Red Mini Potatoes, halved|
|¼||cup (50 mL) PC BLACK LABEL HICKORY SMOKE INFUSED EXTRA VIRGIN OLIVE OIL|
|½||tsp (2 mL) salt|
|1||tbsp (15 mL) PC White Wine Vinegar|
|1||tbsp (15 mL ) PC Whole Grain Mustard|
|2||tbsp (25 mL) thinly sliced green onions|
|2||tbsp (25 mL) chopped fresh parsley|
|1||tbsp (15 mL) chopped fresh tarragon|
|¼||tsp (1 mL) freshly ground black pepper|
|1||cup (250 mL) chopped sweet orange pepper|
1. Preheat oven to 425°F (220°C). Line rimmed baking sheet with foil.
2.In bowl, toss together potatoes, half of the Hickory Smoke Extra Virgin Olive Oil and half of the salt. Transfer to prepared baking sheet; spread out evenly. Bake in centre of oven for 25 to 30 minutes or until potatoes are tender and browned. Meanwhile, in small bowl, whisk together remaining oil, vinegar, mustard, green onions, parsley,tarragon, remaining salt, and pepper.
3.Toss together warm potatoes, vinaigrette and orange peppers. Transfer to serving dish. Serve warm, at room temperature or chilled.