LEMON- BASIL ROASTED POTATO SALAD
2½ lbs small Yukon gold or red potatoes, cut into eighths
2 Tbs olive oil
¼ cup fresh squeezed lemon juice
4 cloves garlic, finely minced
1/3 cup chopped fresh basil
1 Tbs Dijon mustard
1 tsp salt
½ tsp freshly ground black pepper
2/3 cup olive oil (or a little less)
½ medium red onion, thinly sliced
1/3 cup grated fresh Parmesan
3 to 4 slices thick bacon, cooked and crumbled (optional)
1. Preheat oven to 450°F. Line a jelly roll pan with foil.
2. Coat potatoes with 2 Tbs. olive oil and place on prepared pan. Roast 20 to 25 minutes, stirring occasionally, or until tender and golden. Remove from oven and let cool.
3. In a small bowl, mix lemon juice, garlic, basil, dijon, salt and pepper. Whisk in 2/3 cup olive oil in a slow, steady stream.
4. Place potatoes and onion in a large bowl. Gently toss with dressing. Sprinkle with Parmesan and bacon.
Recipe Source: ‘Charley’ on CLBB
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