Roasted Potato Salad
Roasting potatoes adds some variety to the traditional boiled potatoes that are usually used in potato salads. Roasting is an easy process that adds a nice, surprising flavor to your potato salad.
INGREDIENTS | YIELDS 4 cups
- 2 pounds new potatoes
- 4 tablespoons Herbs de Provence vinaigrette
- ½ red onion, chopped
- ¼ cup Parmesan cheese, grated
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Cut raw potatoes into small bite-sized pieces and toss with vinaigrette.
Arrange on a baking sheet and put into cold oven.
Heat up oven to 450°F and roast potatoes for about 20–30 minutes. Turn potatoes about half way through the roasting process to allow even roasting.
Remove from oven and toss with remaining ingredients.
Serve.
