april 16, 2011

A simple and light potato salad made with roasted new potatoes, red bell peppers, and green olives makes for part of a perfect lunch at the beach.

Potato Salad

Salad
2 lbs red new potatoes
1 small red onion
2 red bell peppers
1 cup parsley
1/2 cup large almond-stuffed green olives
1 1/2 tbs herbs de provence
salt + pepper
olive oil

Dressing
1/4 cup olive oil
1/4 cup lemon juice
1/8 cup white wine vinegar
2 tsp dijon mustard
salt + pepper

Preheat oven to 400 degrees F. With end of potato peeler, remove any eyes from potatoes. Scrub potatoes with a brush, then quarter them. Place potatoes in a mixing bowl, coat with olive oil, then add herbs de provence and salt and pepper; mix well. Transfer potatoes to an oiled tin-foiled baking sheet. Bake for 25 minutes, turning twice.

Clean and cube the bell peppers and finely chop the red onion. Place both in a mixing bowl, coat with olive oil, then add salt and pepper; mix well. Transfer mixture to an oiled tin-foiled baking sheet. Bake for 12 minutes, turning once. Slice green olives.

In small mixing bowl, whisk together olive oil, lemon juice, vinegar, mustard, and salt and pepper.

In a large mixing bowl, combine potatoes, onion, bell pepper, olives, parsley, and dressing. Adjust salt and pepper to taste.

Refrigerate for at least one hour. Flavors will better develop if left overnight and served the next day (cold or at room temperature).






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