Recipes
Search Recipes
|
Roasted Rosemary Idaho® Potato & Apple Salad
Recipe courtesy of Tim Mahon, Foodservice Director
Yield: 12 - 8 ounce servings
Ingredients
- 3 pounds Idaho® 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 ounces 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).
|
Printer Friendly Version »
|
