Roasted Rosemary Idaho® Potato And Apple Salad
Roasted Rosemary Idaho® Potato And Apple Salad
Everybody loves potato salad, and this one is made even better by using roasted Idaho® potatoes, Red and Golden Delicious apples, and a lovely rosemary-mustard dressing.Recipe courtesy of the Idaho Potato Commission and recipe author Tim Mahon
Prep Time
10
minutes
Cook Time
30
minutes
Servings
12
Total time: 40 minutes
Ingredients
- 3 pound idaho® russet potatoes, peeled and diced
- 1/3 cup olive oil
- 1/4 cup fresh rosemary, chopped
- kosher salt to taste
- fresh cracked black pepper to taste
- 4 each golden/red delicious apples
- 1/3 cup fresh squeezed lemon juice or cider vinegar
- 1/4 cup dijon-style mustard (optional)
- 8 ounce walnuts, toasted and chopped
Directions
- In a large bowl toss potatoes with olive oil, rosemary, salt and pepper; place on sheetpan and roast in 350°F convection oven 30-45 minutes or until golden brown.
- Remove from heat and cool.
- Cover and chill.
- Wash, core and dice apples.
- Toss with potatoes in large bowl.
- In small bowl whisk together lemon juice or vinegar and mustard until smooth and pour over potato-apple mixture and toss to coat well.
- Cover and chill.
- Before serving, stir in walnuts and mix well.
- Adjust seasonings with salt and pepper.
- Serve as a composed salad or platter salad (optional: serve on a bed of baby spinach).