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.
