Roasted Potato Salad
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Directions
Item No.
141101
Ingredients
- 2 pounds baby or new red potatoes, cut into bite size pieces
- 1/4 cup Stonewall Kitchen California Extra Virgin Olive Oil
- 1 teaspoon salt
- Dash paprika
- 1 teaspoon garlic, minced
- 3/4 cup chopped red onions
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 1/2 cups celery, chopped
- 8 ounces bacon, cooked, drained and crumbled
- 1/4 cup green onion tops, sliced
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1/2-3/4 cup Roasted Garlic Vinaigrette
Directions
- Toss potatoes with California Extra Virgin Olive Oil, salt, pepper and paprika. Place on shallow-rimmed baking sheet lined with parchment paper.
- Roast at 375 degrees F for 30-35 minutes until golden brown.
- In large bowl, combine roasted potatoes, garlic, onions, red and yellow peppers, celery, bacon, green onion tops. Season with salt and pepper.
- Pour Vinaigrette over potatoes, and toss to coat well.
- Serve warm, at room temperature or cold.
