Roasted Potato Salad with Balsamic Dressing Recipe

Recipesfull introduces to you: Potato Salad Recipes. (Roasted Potato Salad with Balsamic Dressing Recipe). This delicious side salad is good for any season and won't go bad in the hot summer sun! If you want a quick hot dish, stir to thoroughly coat the ingredients and serve warm. If you're interested in a cool dish (or wish to serve later), chill for at least 4 hours or overnight before serving.

Brief

Prep 45 mins

Cook: 45 mins

Additional: 4hrs30 mins

Total: 6hrs

Servings: 8

Yield: 8 servings

Roasted Potato Salad with Balsamic Dressing Recipe

Ingredients

10 red potatoes

scrubbed and dried with paper towels

3 tablespoons canola oil

1 tablespoon dried thyme

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon cracked black pepper

1 bunch green onions

sliced

¾ cup roasted red peppers

drained and diced

½ cup kalamata olives

pitted and sliced

1 (10 ounce) can artichoke hearts

drained and chopped

¼ cup chopped fresh parsley

½ cup crumbled Gorgonzola cheese

¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

Russian Beet and Potato Salad

Salad

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Cut the potatoes into 3/4-inch chunks and place into a bowl. Drizzle with canola oil and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme chili powder kosher salt and pepper.

Step 3

Bake in the preheated oven until the potatoes are golden brown about 45 minutes. Remove and allow to cool.

Step 4

In a large salad bowl lightly toss the cooled potatoes green onions roasted red peppers olives artichoke hearts parsley and Gorgonzola cheese until thoroughly combined.

Step 5

Place the balsamic vinegar olive oil Dijon mustard garlic oregano and basil into a blender and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper pour over the potato salad and toss lightly. Chill for 4 hours before serving.

Nutritional Information

Roasted Potato Salad with Balsamic Dressing Recipe

Servings Per Recipe:8

Calories: 253.8

% Daily Value *

Protein: 5.7g 12%

Carbohydrates: 18.7g 6%

Dietary Fiber: 4g 16%

Sugars: 2.9g

Fat: 18g 28%

Saturated Fat: 3.6g 18%

Cholesterol: 11.2mg 4%

Vitamin A Iu: 1827.1IU 37%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.2mg 10%

Vitamin C: 29mg 48%

Folate: 32.9mcg 8%

Calcium: 114.9mg 12%

Iron: 2.3mg 13%

Magnesium: 22.7mg 8%

Potassium: 353.2mg 10%

Sodium: 1318.9mg 53%

Calories From Fat: 162

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.