Roasted Potato Salad
Roasted Potato Salad
Servings: 4 servings
Ingredients
- 1 lb small yellow potatoes quartered
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
Herb Sauce
- 1/2 cup fresh parsley
- 1/2 cup green onions sliced
- 3 cloves garlic
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp water
- 1 tbsp lemon juice
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- Toss potatoes in the olive oil, salt, and paprika until covered. Arrange in a single layer on a baking sheet and roast for 25 minutes, flipping half way through.
- Meanwhile, combine all the herb sauce ingredients in a food processor and blend until smooth.
- When the potatoes are tender, let them cool for 10 minutes. Pour into a large bowl and cover with the herb sauce. Put the potatoes in the fridge for at least one hour to allow potatoes to absorb the flavors. Serve cold or warm.
Notes
Recipe adapted from Thug Kitchen