Roasted Potato Salad with Balsamic Dressing

Name: Roasted Potato Salad with Balsamic Dressing
Cook time: 45 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 10 red potatoes, scrubbed and dried with paper towels; 3 tablespoons canola oil; 1 tablespoon dried thyme; 1 tablespoon chili powder; 1 tablespoon kosher salt; 1 tablespoon cracked black pepper; 1 bunch green onions, sliced; ¾ cup roasted red peppers, drained and diced; ½ cup kalamata olives, pitted and sliced; 1 (10 ounce) can artichoke hearts, drained and chopped; ¼ cup chopped fresh parsley; ½ cup crumbled Gorgonzola cheese; ¼ cup balsamic vinegar; ¼ cup extra-virgin olive oil; 1 tablespoon Dijon mustard; 1 teaspoon minced garlic; 1 teaspoon dried oregano; 1 teaspoon dried basil; salt and pepper to taste

This delicious side salad is good for any season and won’t go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you’re interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.

INGRIDIENT

10 red potatoes, scrubbed and dried with paper towels

3 tablespoons canola oil

1 tablespoon dried thyme

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon cracked black pepper

1 bunch green onions, sliced

¾ cup roasted red peppers, drained and diced

½ cup kalamata olives, pitted and sliced

1 (10 ounce) can artichoke hearts, drained and chopped

¼ cup chopped fresh parsley

½ cup crumbled Gorgonzola cheese

¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

DIRECTION

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.

Step: 3

Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.

Step: 4

In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.

Step: 5

Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.

NUTRITION FACT

Per Serving: 254 calories; protein 5.7g; carbohydrates 18.7g; fat 18g; cholesterol 11.2mg; sodium 1318.9mg.

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