Dijon Roasted Potato Salad

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1 ½ lb. red potatoes, each cut into 8 wedges – leave skin on

1 Tablespoon fresh rosemary, chopped

2 teaspoons olive oil

1 teaspoon paprika

½ cup low fat mayo

1 tablespoon red wine vinegar

1 ½ teaspoons Dijon mustard

¼ teaspoon coarsely ground black pepper

½ cup diced red onion

½ cup chopped Italian parsley

Preheat oven to 425 F.

Coat a roasting pan with cooking spray, or grease pan, or line with foil

In the roasting pan, toss potato wedges, rosemary, oil, and paprika until potatoes are well coated.

Roast 40 minutes, or until tender - turning occasionally.

Let cool to room temperature.

Meanwhile – in a large bowl, whisk together mayo, vinegar, mustard, and pepper.

Add cooled potatoes, onion, and parsley.

Gently toss to combine.

Makes 6 servings.

 

If you have the Seven Seas Red Wine Vinaigrette in the house from some of the other recipes, you can use that if you don't happen to have Red Wine Vinegar.

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