Roasted Hot Potato Salad

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* Exported from MasterCook *

 

Roasted Hot Potato Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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Nonstick spray coating

2 pounds tiny whole new potatoes -- quartered

1 cup packaged peeled baby carrots

3 tablespoons lemon juice

1 tablespoon olive oil

1 clove garlic -- minced

1/4 teaspoon salt

1/2 cup cold water

2 teaspoons all-purpose flour

2 tablespoons vinegar

2 teaspoons sugar

1/2 teaspoon celery seed

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium onion -- chopped (1/2 cup)

1 clove garlic -- minced

4 hard-cooked eggs

Fresh snipped chives -- (optional)

 

This robust main dish showcases garlic-roasted vegetables tossed with a

warm sweet-sour dressing. It may remind you of hot German potato salad.

 

Spray a 13x9x2-inch baking pan with nonstick coating. Combine the potatoes

and carrots in prepared pan. Spread the vegetables evenly in the pan.

 

In a small mixing bowl stir together the lemon juice, olive oil,1 clove

garlic, and 1/4 teaspoon salt. Drizzle lemon juice mixture over

vegetables. Bake, covered, in a 425F oven for 30 minutes. Remove foil,

stir vegetables. Bake, uncovered, for 25 to 30 minutes more or until

vegetables are tender and starting to brown on edges, stirring occasionally.

 

In a small mixing howl stir together the cold water and the flour. Stir in

the vinegar, sugar, celery seed, dry mustard, 1/4 teaspoon salt, and

pepper; set aside.

 

Spray a large skillet with nonstick coating. Preheat the skillet over

medium-high heat. Add the onion and 1 clove garlic; cook until oil is

tender. Stir in the flour mixture. Cook and stir until thickened and

bubbly. Add the potato-carrot mixture, gently tossing to mix. Cook,

stirring gently, for 1 to 2 minutes more or until heated through. Transfer

to a serving bowl.

 

Press 3 of the hard-cooked eggs through a wire sieve. Add sieved eggs to

potato mixture, tossing to mix. Slice the remaining hard-cooked egg. If

desired, arrange slices atop salad; garnish with snipped chives. Makes 4

main-dish servings.

 

Preparation time: 20 minutes. Baking time: 55 minutes.

 

Per serving: 385 Calories; 9 G Total fat; 2 G Saturated fat; 213 MG

Cholesterol; 372 MG Sodium; 65 G Carbohydrate; 3 G Fiber; 13 G

Protein. Exchanges: 4 starch, 2 Medium-Fat Meat.

 

 

 

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