Recipes

ROASTED RED POTATO SALAD WITH HERB VINAIGRETTE
  • Ingredients
  • 1-1/2 lb. whole tiny new potatoes, quartered
  • 3 teaspoons olive oil
  • 2 cloves garlic, minced
  • 4 teaspoons minced fresh rosemary
  • Salt and pepper
  • 1 (6 ounce) can pitted ripe olives, cut in
  • half
  • 1 yellow bell pepper, diced
  • 12 cherry tomatoes, cut in half
  • HERB VINAIGRETTE:
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Salt and pepper
Directions
  1. Combine oil, garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl
  2. Drizzle over potatoes; toss gently to coat
  3. Place potatoes in the basket and roast for 30 to 40 minutes or until tender. In a large bowl combine the olives, yellow pepper and tomatoes
  4. Add the potatoes
  5. Whisk the Herb Vinaigrette ingredients together and toss with salad
  6. Serve warm or cover and chill for up to 24 hours.


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