Friday, May 7, 2010

Roasted Potato Salad

I LOVE roasted potatoes. If you like roasted potatoes, you can quit and serve them as they come out of the oven. If you need a tasty summer side dish that is ready to serve from the fridge, take the next step and have a fantastic potato salad. My only regret is that I didn't have enough potatoes to double this and have it extras in the fridge this week (and that I forgot to take a picture)!

Roasted Potato Salad

8 cups chopped Red Potatoes (1/2 inch cubes work great)
1/4 cup Olive Oil
1/2 teaspoon Ground Black Pepper
1 teaspoon Salt
1 teaspoon Rosemary
1/2 cup finely chopped Onion
1 cup grated Cheddar Cheese
1/3 cup Mayonnaise
1/3 cup Sour Cream

1. Toss potatoes, olive oil and spices together until all are evenly distributed.
2. Spread potatoes on a baking sheet and bake at 400 degrees for 40-60 minutes, or until potatoes are fork tender. Turn potatoes every 15 minutes to keep.
3. Once potatoes have thoroughly cooled, add shredded cheese, sour cream and mayonnaise and stir.
4. Refrigerate at least 2 hours before serving. Garnish with green onion and/or crumbled bacon.

1 comment:

  1. I do something similar, but add the potatoes while they're still hot. I toss it all together and sprinkle a little more cheese over top. So yummy to eat hot, and cold the next day. :) My recipe is a little different (think baked potato ingredients + ranch dressing) but it should work out the same if you're up for trying something new one day!