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Rosemary Roasted Potato Salad

April 14, 2016

20160313 Roasted Potato Salad 01

We really enjoy warm potato salad…perhaps it is the German side of me? This one includes roasted potatoes for extra crispiness and sour cream for the tang. It is a great side dish to most pork, chicken and beef entrees.

You will need:

  • 2 lb small red-skinned potatoes, quartered into bite-sized pieces
  • 3 T olive oil, divided
  • 2 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1/3 c shallot, sliced thin
  • 2 cloves garlic, minced
  • 1/2 c sour cream
  • 1 1/2 t Dijon mustard
  • 1 1/2 t red wine vinegar

Then you will…

  1. Soak your potatoes for 15 minutes in cold water. Strain and shake off as much water as possible.
  2. Preheat your oven to 400 degrees.
  3. In a medium mixing bowl, combine the potatoes with 2 tablespoons of the olive oil, the rosemary, and salt and pepper to taste.
  4. Spread into a single layer on a baking sheet and roast for 30-40 minutes, stirring every 20 minutes. They should be browned and cooked through.
  5. Remove from the oven and allow to cool at least 10 minutes.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium in a nonstick skillet.
  7. Add the shallots and saute until they to begin to caramelize, about 5-8 minutes, stirring occasionally.
  8. Add the garlic and saute another 2 minutes, or until fragrant.
  9. Season with salt and pepper to taste. Remove from heat.
  10. In a large mixing bowl, combine the sour cream with the mustard and vinegar.
  11. Add the roasted potatoes and the shallot-garlic mixture.
  12. Stir until well combined; the potatoes should be evenly coated with the dressing.
  13. Serve warm or at room temperature.
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