Roasted Potato and Tomato Salad
- Roasted Potatoes:
- 2 lbs. Red Potatoes (sliced with skin on)
- 1 1/2 T. Olive Oil
- 3 Cloves Minced Garlic
- 2 T. fresh chopped Italian Parsley
- 1 t. Sea Salt
- Fresh Black Pepper (to taste)
- 4 Sliced Tomatoes
- 4 C. Baby Spinach
- 1/2 C. Minced Red Onion
- 3 T. Dijon Mustard
- 3 T. Red Wine Vinegar
- 1/2 t. Sea Salt
- Freshly Ground Pepper
- 1/2 C. Extra Virgin Oil Oi
Preheat oven to 400 degrees. Toss sliced potatoes with oil, garlic and parsley.
Arrange single layer on baking sheet. Salt and Pepper. Bake for 30 minutes (or until golden brown) turning at 15 minutes.
Dressing: Combine onion, mustard, vinegar, salt and pepper. Slowly add olive oil emulsifying. (I double the dressing & use 3/4 - all of it).
Salad: In a large bowl, combine warm roasted potatoes, tomatoes and spinach. Dress salad just before serving.