Cookbook
Roasted Potato Salad in Greek Vinaigrette
We had this this weekend, GG, and enjoyed it. It was a great accompaniment for our corn on the cob and burgers. P.S. If you have any questions or see mistakes in the recipe, don't hesitate to bring them to my attention. I have so much to do today. I've tried to be very careful in writing this up, but may have overlooked something. Thanks!
The recipe was based on ideas gained from a Taste of Home recipe which the submitter said was her "most requested summer recipe - wonderful warm, cold or at room temperature. Because it's dressed with a vinaigrette, not mayonnaise, it's idea for outdoor occasions." - Robin Jungers, Campbellsport, Wisconsin
3 pounds small red potatoes, quartered
2 Tablespoons olive oil
1 red onion, cut in 1/2-inch wedges
1 green pepper, cut in 1/2-inch strips
4 cloves garlic, minced
Salt and pepper to taste
Additional salad ingredients:
1 medium (or equivalent amount) cucumber, pared if waxed, seeded, then cut in 1/2-inch dice
1 cup cherry tomatoes, halved
1 cup pitted black olives, halved crosswise
1/2 cup pitted kalamata olives, halved
Dressing:
3/4 cup Greek vinaigrette (I used Ken's - LuAnn)
1 teaspoon grated lemon zest
1 fresh lemon juiced
2 cloves garlic, minced
2 Tablespoons fresh or 2 teaspoons dried oregano
Preheat the oven to Broil.
Place potatoes, onions, peppers and garlic on a large rimmed baking sheet.
Drizzle with olive oil, add salt and pepper to taste, stir until the vegetables are well coated, then spread into a single layer.
Place pan about 6 inches from heat and broil until the potatoes are tender and slightly browned. (Stir once or twice for even browning).
Meanwhile, place the additional salad ingredients in a large mixing bowl.
Also in a small container, whisk together the dressing ingredients.
Gently stir the roasted potato mixture and dressing into the ingredients in the mixing bowl.
Serve warm, or cover and refrigerate.
Based on a recipe from Taste of Home; posted by LuAnn for KRT. (My changes were to roast the peppers and onions as well as the potatoes; add garlic and lemon; change the types of bell pepper and tomato; omit the 1/2 pound of cubed Mozzarella cheese; and, finally, after all those changes, give the recipe a new name!)
The photo is of the original recipe, which can be found here: http://www.tasteofhome.com/Recipes/Grilled-Greek-Potato-Salad
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