THE HEALTHY FOOD MINUTE

October 8, 2019

THE HEALTHY FOOD MINUTE

Roasted Red Potato Salad

Ingredients:                 Yield:  2 lbs.

  • 2 lbs. red potatoes, roasted, cooled
  • 1 sweet yellow onion, julienne, roasted, cooled
  • 5 oz. sun dried tomatoes, reconstituted, chopped
  • 1/2 cup scallions, chopped
  • 1 Tbsp. fresh rosemary, chopped fine
  • 2 oz. olive oil
  • 2 oz. parmesan cheese, shredded
  • To taste – kosher salt and pepper

Method:

Toss potato cubes in olive oil and chopped rosemary to lightly coat and roast in a 350 degree convection oven until nicely caramelized. Cool and set aside. Repeat this same process for the yellow onions.

Soak sun dried tomatoes in warm water to reconstitute. Chop medium fine and reserve along with soaking water. Chop scallions, shred parmesan cheese. Combine all ingredients and toss to incorporate.