Roasted Potato Salad

Name: Roasted Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 24 oz. Tasteful Selections® 3-Bite potatoes, quartered; 2 tbsp. olive oil, divided; Salt and pepper, to taste; 1½ tbsp. red wine vinegar; 1 tbsp. country Dijon mustard; 2 green onions, sliced; ¼ c. chopped Italian parsley; 2 hard-boiled eggs, peeled and chopped; Paprika (optional garnish)

Prep10 minutes

Cook30 minutes

Total Time40 minutes

Serves4

Course Side Dish

Variety Fav(s) Honey Gold®

Cook Type Oven

Dish Type Healthy, Salads

Season Spring, Summer

Bite Size 3-Bite

Ingredients

24 oz. Tasteful Selections® 3-Bite potatoes, quartered
2 tbsp. olive oil, divided
Salt and pepper, to taste
1½ tbsp. red wine vinegar
1 tbsp. country Dijon mustard
2 green onions, sliced
¼ c. chopped Italian parsley
2 hard-boiled eggs, peeled and chopped
Paprika (optional garnish)

Instructions

Preheat oven to 400-degrees. Place potatoes on a foil-lined, rimmed baking sheet and drizzle 1 tablespoon olive oil over potatoes. Sprinkle with salt and pepper, to taste; toss to coat. Place baking sheet in middle of oven and roast potatoes for 25-30 minutes, or until desired tenderness.
While potatoes are roasting, prepare dressing. In a small bowl, whisk together the remaining 1 tablespoon oil, vinegar, mustard, green onions and herbs.
While potatoes are still hot, toss with dressing to coat. Add chopped egg and toss to combine. Sprinkle with paprika, if desired. Serve warm or chilled.