Roasted Potato Salad

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* Exported from MasterCook *

 

Roasted Potato Salad

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds red or Yukon Gold potatoes -- cut in small cubes (about

1 " width) (roughly 5 cups)

2 teaspoons olive oil -- (for potatoes)

1/4 teaspoon sea salt

few pinches freshly ground black pepper

1 jar artichoke hearts -- 170 ml. jar, drained, rinsed, and

chopped (1/2 cup)

1/3 cup sun-dried red peppes (or tomatoes) -- reconstiuted and

chopped (1/3 to 1/2 cup)

2 tablespoons fresh dill or basik (or combination) -- chopped (2 to 2

1/2)

3 teaspoons olive oil -- (3 to 4) (a flavored oil is especially

nice, such as basil)

1 teaspoon balsamic vinegar

2 teaspoons soy/rice parmesan -- optional

 

This is a wonderful light alternative to potato salads that are heavy on

mayonnaise. It has great flavors from the roasted potatoes, as well as the fresh

herbs, olive oil, and artichokes. A great lunch, side dish, or light snack.

 

Substitution ideas: Instead of cubed red or Yukon gold potatoes, you could use

whole baby potatoes, about 1 inch wide.

Turn this into a pasta salad by using leftover cooked pasta instead of potatoes.

Instead of, or in addition to fresh herbs, try some fresh chopped green onions

or chives.

Other additions might include chopped green bell peppers or black olives.

For a creamy salad, omit some or all of the olive oil used for tossing the

salad, and replace it with some Nayonnaise.

 

Preheat oven to 400F. Toss potatoes with the 2 tsp olive oil, sea salt, and

black pepper, and place on a baking sheet lined with parchment paper (or lightly

oiled). Bake for 35-45 minutes, until the potatoes are tender and golden in

spots. Remove from oven and let cool. in a large bowl, toss potatoes with

remaining ingredients. Season with extra sea salt, fresh ground black pepper,

and a little more olive oil if desired. This is best served warm or at room

temperature, but can be served chilled (if refrigerating, note that the potatoes

will absorb a lot of the oil, so you may want to add extra olive oil to

remoisten when serving). Makes 4-5 servings.

 

For 5 servings, per serving: Calories: 226; Total Fat: 5.9 g (Sat. Fat: 0.7 g);

Cholesterol: 0 mg; Carbohydrate: 37.8 g; Fiber: 4.5 g; Protein: 5.6 g.

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 60 Calories; 6g Fat (80.1% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 137mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0