Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Browned potatoes give this dish a heartier taste than typical potato salads. Use any of your favorite herbs in place of the parsley and chives.
Ingredients[]
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds small red potatoes, quartered
- Cooking spray
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 1/2 tablespoons Dijon mustard
- 1 garlic clove, minced
Directions[]
- Preheat oven to 400°.
- Combine first 4 ingredients in jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
- Bake at 400° for 50 minutes or until tender, stirring after 25 minutes.
- Combine vinegar and remaining 4 ingredients, stirring with a whisk.
- Drizzle parsley mixture over potatoes, tossing gently to combine.
Yield: 6 servings (serving size: 1 cup)